Time: 20 minutes to 1/2 hour.

Seasonable at any time.

  1. 6 eggs
  2. 1 lb. of sifted sugar
  3. 1/2 lb. of flour
  4. a few currants
  • Break the eggs into a basin
  • Beat them well until very light
  • Add the pounded suga
  • When this is well mixed with the eggs, dredge in the flour gradually, and add the currants
  • Mix all well together
  • Put the dough, with a fork, on the tins, making it look as rough as possible
  • Bake the cakes in a moderate oven from 20 minutes to 1/2 hour
  • When they are done, allow them to get cool,
  • Store them away in a tin canister, in a dry place

  • Source: The Book of Household Management by Isabella Beeton (1859)

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