Note 128 — Chapter XII
Reading edition
The Dutch have one of the best sweet dishes, which they peculiarly honour by decorated booths at their fairs, set apart for its preparation. Like the muffin, it is flour and water set for three hours to ferment: it is then poured, not on a griddle, but on heated tongs with deep bars, so that it comes out with the shape of a portcullis; it is then eaten like the sfen, with sugar or honey.