London Wigs.
Take a quarter of a peck of flour; put to it half a pound of sugar, and as much caraways, smooth or rough, as you like; mix these, and set them to the fire to dry. Then make a pound and half of butter hot over a gentle fire; stir it often, and add to it nearly a quart of milk or cream; when the butter is melted in the cream, pour it into the middle of the flour, and to it add a couple of wine-glasses of good white wine, and a full pint and half of very good ale yest; let it stand before the fire to rise, before you lay your cakes on the tin plates to bake.