Take half a pint of Cream & a quarter of a pound of butter, melt the butter over the fire with three or four spoonful of the Cream, then put it into an earthen pot with half a pound of flour, three Eggs well beaten with one spoonful of sack (or raisin or white Wine) & a little salt, let it run through a hair sieve, put it into the pot again, take half a spoonful of barm mixt with a little Milk, put that thro: the sieve, stir all together & cover it close with a Cloth, set it by the fire near two hours then butter your Irons & bake them & send them to Table with Wine Sauce—
Duncumb Recipe Book : manuscript, 1791-1800s
Over low heat, melt 8 tablespoons of butter, add 1 cup of light or heavy cream, and heat to blood warm. Pour this mixture into a bowl. Add 3 large eggs, 2 tablespoons milk, 2 tablespoons Sherry or white wine, 1 teaspoon dry yeast (about 1/2 packet), and 1/4 salt (1/2 teaspoon if using unsalted butter). Whisk until the eggs are thoroughly incorporated, and then add 1/2 pound all-purpose flour (or 2 cups sifted before measuring) and whisk until perfectly smooth. Cover the bowl and let the batter rise until doubled or tripled in volume and bubbly-looking, 1 to 2 hours. Stir the batter down, allow it to recover for 15 minutes, and then bake your waffles, filling the bottom plate nearly to the top. This makes 6 deep Belgian waffles in an electric Belgian waffle maker and would make somewhat more waffles in a shallower iron. For the sauce, beat together 8 tablespoons of soft butter, 1/4 cup sugar, 2 tablespoons dry Sherry or white wine, and 1/4 teaspoon grated nutmeg until well blended. Serve the sauce as is or set the bottom of the bowl in hot water and beat the sauce until cream-like in consistency, being careful not to let the butter melt and separate.