To make little Plumb Cakes.
TAKE two pounds of flour dried in the oven, or at a great
fire, and half a pound of sugar finely powdered, four yolks of
eggs, two whites, half a pound of butter washed with rose-water,
six spoonsfuls of cream warmed, a pound and a half of currants
unwashed, but picked and rubbed very clean in a cloth; mix it
all well together, then make them up into cakes, bake them in
an oven almost as hot as for manchet, and let them stand half
an hour till they are coloured on both sides, then take down the
oven-lid, and let them stand to soak. You must rub the butter
into the flour very well, then the egg and cream, and then the
currants.