Sally Lunn’s Tea or Breakfast Cakes

Take one pint (16 oz.) of milk, quite warm, a quarter of a pint of thick, small beer yeast (or 1 oz. compressed yeast creamed with a little sugar), put them into a pan with flour, from 2 lb. sufficient to make it a thick batter; cover it over; and let it stand till it has risen as high as it will — that is, about two hours; add two ounces of lump sugar, dissolved in a quarter of a pint (4 oz.)