No. 1200 Madeline au vin de Ports.
Put half a pound of flour in a stewpan, with six ounces of sugar, a quarter of a pound of fresh butter melted, and a little orange-flour water; mix the whole well together with five eggs, butter a cylinder mould, put the paste into it, and bake of a nice gold colour in a moderate oven; put four glasses of port wine in a stewpan, with a little sugar, four cloves, and a little cinnamon; mix a teaspoonful of arrowroot with a glass of port wine cold, which stir in with the other in your stewpan, turn the madeline out upon your dish, pour the wine over, straining it through a sieve; when cold fill the centre with half a pint of whipped cream, flavoured with orange-flower-water, and serve.
They may also be made in smaller moulds, dressed in pyramid, with the sauce over.