Take a broad pan, and put into it a pint of rich milk, and half a pound of the best fresh butter. Cut up the butter in the milk, and, if in cold weather, set it in a warm place, on the stove, or on the hearth near the fire, till the butter is quite soft; but do not allow it to melt or oil; it must be merely warmed so as to soften. Then take it off, and with a knife stir the butter well through the milk till thoroughly mixed. Have ready half a pound of fine flour sifted into a deep dish. In a broad pan beat eight eggs, with a whisk, till they are very thick and light. Then stir the beaten egg into the pan of milk and butter, in turn with the sifted flour, a little at a time of each. Stir the whole very hard, and then put the mixture into buttered tea-cups, filling them only two-thirds. Set them immediately into a brisk oven, and bake them twenty minutes or more, till they are well browned, and puffed up very light. Then take them from the oven, and with a knife open a slit in the side of each puff, and carefully put in, with a spoon, sufficient fruit jelly or marmalade to fill up the whole inside or cavity. Afterwards close the slit, and press it together with your fingers. As you fill them, lay each on a large dish; and before they go to table, sift powdered white sugar over them. Eat them cold. If properly made they will be found delicious.

Instead of jelly or marmalade, you may fill the Sunder-Jands with a rich boiled custard, flavoured with vanilla or bitter almonds; and made with yolk of egg, omitting the whites.

Or the filling may be of thick cream, made very sweet with loaf sugar, and flavoured with rose or peach water, or with orange-flower water, or with white wine.