Imperials (Not Very Rich)

15 to 20 minutes.


  • Flour 1 lbs.
  • butter, 6 oz.
  • sugar, 8 oz.
  • currants, 6 oz.
  • candied peel, 2 oz.
  • rind of 1 lemon
  • eggs, 4:


Work into a pound of flour six ounces of butter, and mix well with them half a pound of sifted sugar, six ounces of currants, two ounces of candied orange-peel, the grated rind of a lemon, and four well-beaten eggs. Flour a tin lightly, and with a couple of forks place the paste upon it in small rough heaps quite two inches apart. Bake them in a very gentle oven, from a quarter of an hour to twenty minutes, or until they are equally coloured to a pale brown.