Put half a pound of fresh butter into a middling-sized basin (having
previously pressed it in a cloth to extract the buttermilk), work it
round with your hand until forming a whitish cream, then add half a
pound of sifted flour and a piece of yeast of the size of a walnut; work
well together, set it in a warm closet half an hour, or until well
risen, take it out, add half a pint of whipped cream (taking care that
the mixture is not too hot, or it would turn sour) and a little salt,
put the gauffre irons upon the fire, and proceed as in the last; when
done roll them in powdered cinnamon and sugar mixed together, and send
very hot to table; either of the two last may be served either as an
entremet or a remove.