One pound of fresh butter.
Ten eggs.
Half a glass of wine \
Half a glass of brandy }mixed.
Half a glass of rose-water /
Twelve drops of essence of lemon.
A table-spoonful of mixed mace and cinnamon.
A nutmeg, powdered.

Pound the spice and sift it. There should be twice as much
cinnamon as mace. Mix the cinnamon, mace, and nutmeg together.

Sift the flour in a broad pan, or wooden bowl. Sift the powdered
sugar into a large deep pan, and cut the butter into it, in small
pieces. If the weather is very cold, and the butter hard, set the
pan near the fire for a few minutes; but if the butter is too
warm, the cake will be heavy. Stir the butter and sugar together,
with a wooden stick, till they are very light, and white, and look
like cream.

Beat the eggs in a broad shallow pan with a wood egg-beater or
whisk. They must be beaten till they are thick and smooth, and of
the consistence of boiled custard.

Pour the liquor and rose-water, gradually, into the butter and
sugar, stirring all the time. Add, by degrees, the essence of
lemon and spice.

Stir the egg and flour alternately into the butter and sugar, a
handful of flour, and about two spoonfuls of the egg (which you