1/4 pound currants
1/4 pound candied orange and lemon peel and citron, chopped and mixed
a pinch of cinnamon
6 tablespoonfuls of sugar
1/2 pound flour
a spoonful of lemon juice
4 eggs
2 spoonfuls of brandy

Mix 1/4 pound currants, 1/4 pound candied orange and lemon peel and citron, chopped and mixed, a pinch of cinnamon, 6 tablespoonfuls of sugar, 1/2 pound flour, and a spoonful of lemon juice.

Beat these well, add 4 beaten eggs and 2 spoonfuls of brandy.

Pour into a shallow pan and bake 20 minutes.

Ice with sugar icing flavored with vanilla, and let it brown a little.

Eat cold, cut in slices.

The recipe in this entry was taken from the cookbook, "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" which was selected and compiled by Adelaide Keen. It was published in Boston by Little, Brown and Company in 1902. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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