Beat 1−1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and
nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well−buttered
cake−tins until done; then cover with a thin icing.