Beat 1½ pounds of sugar and ½ pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in ½ pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well-buttered cake-tins until done; then cover with a thin icing.