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 a pint of good cream, half a pound of sifted flour, half a pound of powder sugar, and two drachms of orange-flower water. Beat the cream with the flour, a little at a time, until both are mixed perfectly smooth and free from lumps, then add the other articles; and as much more cream as will make the paste nearly as thin as milk; make the iron hot, dip a feather in some melted butter, and rub the iron over with it; put on the iron about a spoonful and a half of the paste, press them a little gently, and place the iron on a stove; open the iron a little frequently, to see if it be done; when one side is baked, turn the iron, and do the other. The wafers should only be lightly colored. Take them from the mould carefully with a knife.
Take seventeen ounces of sifted flour, and half a pint of good yeast, which make into a paste, with as much warm milk as will make it run from the spoon freely, without being loo clear; then put it into a warm place. When it has risen well, add to it the yolks of fourteen eggs well beaten, the whites whipped to a snow, and the grated rind of two lemons. The whole being well mixed, pour over it seventeen ounces of fresh butter melted, but not too hot; stir it gently with a wooden spoon, and put the preparation again into a warm place to rise a second time; when it has risen sufficiently, and your pan quite hot, rub the latter with butler, fill it with the paste, set it over a brisk fire, and fry your wafers; make both sides equally brown; when done, sprinkle them with powder sugar (and cinnamon, if you like), and serve them hot. Be careful in taking out the paste to (ill the pan, not to disturb, nor to plunge the spoon into the preparation, when not using it; the tipper part of the paste should be taken off very gently, and the spoon laid across the top of the vessel; if these precautions be not attended to, the good appearance of the wafers will be destroyed.
Take eight eggs, fourteen ounces of powder sugar, a pound of flour, six ounces of cream, the same of milk, an ounce of orange flowers, and the rind of a lemon grated. Beat the eggs with the sugar and flour first; then add the cream, milk, and other materials, by degrees; mix them well, and take care there are not the slightest lumps. Make the wafers as directed.
Put into a deep pan half a pound of flour; strain and mix with it half a pint of warmed milk, and two table-spoonfuls of fresh yeast; work the paste till it be soft and smooth, and place it in a stove, or close to the file, to rise; then add the beaten yolks of six eggs, half a pound of fresh butter beaten to a cream, and a lump of sugar which has been rubbed upon the peel of a lemon, and then pounded; last of all, beat in lightly the well-whisked whites of the eggs; again place the pan in a warm place, and it will rise to nearly double its bulk. Heat and rub the irons, which should be square, with a little butter; fill one side with the mixture, and close them; when one side is done turn the other, and when of a fine color, take out the wafers; put them upon a plate, and whilst hut, silt over this quantity a quarter of a pound of grated loaf sugar.