• ¼ lb butter
• ¼ lb, or ½ glass, sugar
• 8 eggs
• ½ wineglass rum
• ¼ lb, or ¾ glass, flour
• ¾ glass currants
• ½ spoon butter

Beat ¼ lb fresh unsalted butter until white. Add ¼ lb sugar, 8 egg yolks, ½ large wineglass rum, ¼ lb of the very best flour, a handful of washed and dried currants, and, finally, 8 beaten egg whites. Mix, fill small buttered paper casings or tin pans, and bake in a hot oven.