Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);How to make Uxbridge cakes
TAKE a pound of wheat flour seven pounds of currants half a nutmeg four pounds of butter rub your butter cold very well amongst the veal [?]; dress your currants very 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, usually two pennyworth of yeast to that quantity, after it is kneaded well together, let it stand an hour to rise; you may put half a pound of paste in a cake.