Ingredients
1 1/2 pounds of sugar
1/2 pound of butter
4 yolks of eggs
a pinch of salt
a pinch of nutmeg
1/2 pound of flour
4 ounces of currants
2 ounces of chopped almonds
1 tablespoon of citron and candied orange peel, chopped fine
4 egg whites, beaten stiff
For topping
Thin icing
Directions
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 tablespoon 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.
Notes
This recipe in this entry was taken from "365 Foreign Dishes, A foreign Dish for Every Day in the Year." The cookbook was published in 1908. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. | 
