1 lb sugar
1 lb butter
3/4 lb flour (very scant)
1/4 tsp salt
1/2 lb currants (mixed with some of the flour)
Rind and juice of 1 lemon
1 - Work butter and sugar together to a smooth cream, then slowly work in the whole eggs, one at a time.
2 - Add a little of the flour, rind and juice of 1 lemon, and salt.
3 - Work in slowly the rest of the flour and the currants.
4 - Drop by spoonfuls on large buttered p[ans, pressing flat with a knife as the cakes are better when they are very thin.
5 - A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake.
6 - Be sure to butter the pans thoroughly; otherwise the thin cakes will be difficult to remove.