This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Take half a pound of fresh butter melted, one pound and a half of dried and sifted flour, the same quantity of brown sugar, a quarter of a pound of pounded ginger, nine eggs, the yolks and whites separately beaten, one glass of rose water, and one of white wine; mix all these well together, and beat it for an horn; then with a spoon spread it over flat tin nans, about the thickness of a penny-piece; bake it of a light brown, and while warm, cut it into oblong pieces, and place them on end till cool, when they will be very crisp.
 
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