Having
beaten three eggs very light, stir them into a quart of cream
alternately with a quart of sifted flour; and add one wine glass
of strong yeast, and a salt-spoon of salt. Cover the batter, and
set it near the fire to rise. When it is quite light, stir in a
large table-spoonful of butter that has been warmed by the fire.
Bake the cakes in muffin rings, and send them to table hot, split
with your fingers, and buttered.