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Lemon Cakes

Crack four eggs into a small copper basin, add two ounces granulated sugar and the grated rind of one sound lemon and briskly whisk up for ten minutes; add three ounces sifted flour, gently mix with a skimmer for half minute, then add a saltspoon baking powder, one gill cream and one tablespoon melted butter; gently mix again with the skimmer for half minute. Lightly butter a small pastry pan, drop the preparation into the tin and set in the oven to bake for fifteen minutes. Remove, turn it on a table, divide into six equal parts and serve.