One tea-spoonful of mace and cinnamon, mixed.
One nutmeg, beaten or grated.

Pound the spice to a fine powder, in a marble mortar, and sift it
well.

Put the sugar into a deep earthen pan, and cut the butter into it.
Stir them together, till very light.

Beat the eggs in a broad shallow pan, till they are perfectly
smooth and thick.

Stir into the butter and sugar a little of the beaten egg, and
then a little flour, and so on alternately, a little egg and a
little flour, till the whole is in; continuing all the time to
beat the eggs, and stirring the mixture very hard. Add by degrees,
the spice, and then the liquor, a little at a time. Finally, put
in the rose-water, or essence of lemon. [Footnote: In buying
essence or oil of lemon, endeavour to get that which is white, it
being much the strongest and best. When it looks greenish, it is
generally very weak, so that when used, a double or treble
quantity is necessary.] Stir the whole very hard at the last.

Take about two dozen little tins, or more, if you have room for
them in the oven. Rub them very well with fresh butter. With a
spoon, put some of the mixture in each tin, but do not fill them
to the top as the cakes will rise high in baking. Bake them in a
quick oven, about a quarter of an hour. When they are done, they
will shrink a little from the sides of the tins.