Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, one
pound of castor sugar, a quarter of a pound of almonds cut small,
half-a-pound of currants, three ounces of candied peel, a few drops of
essence of ratafia.
Beat the butter to a cream, from left to right, and mix in the sugar
gradually. Beat the eggs up, and mix them with half-a-pint of new milk;
stir into the butter; then add the flour; and, last of all, the fruit.