The National Cook Book, 9th ed.

by Hannah Mary Peterson

GERMAN CAKE.

393. Three-quarters of a pound of butter,
One pound and a half of sugar,
Four eggs,
Two pounds of flour,
One tea spoonful of nutmeg,
Half a wine glass of rose-water,
One pound of dried currants.

Beat the butter and sugar together. Whisk the eggs, and add with the other ingredients. Roll out the dough in sheets, cut them in cakes with a tin cutter or the top of a tumbler. Bake in a moderate oven.