One Pound of Flour
One Pound of Sugar
One Pound and a Quarter of Butter
Ten Eggs
One Nutmeg Grated
One Wine-Glass of Rose-Water
Beat the butter and sugar together; when it is perfectly light stir in the eggs, which must have been whisked to a thick froth; add the flour, then the nutmeg and rose-water. Beat the whole for a quarter of an hour. Butter your pan, line it with paper, which should be well buttered, and pour in the mixture. Bake it for three hours in a moderate oven. When the edges of the cake appear to shrink from the sides of the pan the cake will be done.
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