White sugar, 1 lb.;
Butter, ¾ lb.;
Eggs, 10;
Flour, 1 lb.;
Currants, 1 teacupful;
Mace, ½ teaspoonful;
Nutmeg, ½ (grated).
Beat a pound of fine white sugar, and three quarters of a pound of butter to a cream; beat up ten eggs, the whites and yolks separately; add the yolks to the butter and sugar, half a teaspoonful of mace, and half a grated nutmeg; mix well together, and add the whites of the eggs; stir in a pound of flour thoroughly, and then add a teacupful of currants, washed and dried. Bake in a rather quick oven.