Uxbridge Cakes
Take a pound of fine flour, seven pounds of currants, half a nutmeg, and four pounds of butter, mix your currants well in the flour, butter, and seasoning, and knead it with so much good new yeast as will make it into a pretty high paste; after it is kneaded well together let it stand an hour to rise, and put about half a pound of paste into a cake.(From: Richard Briggs, The English art of cookery (London, 1794), p. 455.)
