Light, or German Puddings
Melt three ounces of butter in a pint of cream; let it stand till nearly cold, then mix two ounces of fine flour, and two ounces of sugar, four yelks and two whites of eggs, and a little rose or orange flower water. Bake in little cups, buttered, half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light.
Turn out of the cups, and serve with white wine and sugar.