1 lb Sugar

      1 lb Butter

      6 ea Egg

    3/4 lb Flour

    1/4 t  Salt

    1/2 lb Currants

      1 ea Lemon, juice of

      1 ea Lemon, rind of

  Mix the currants with some of the flour. Work butter and sugar
  together to a smooth cream, then slowly work in whole eggs one at a
  time. Add a little of the flour, rind and juice of the lemon and salt.
  Work in slowly the rest of the flour and the currants. Drop by
  spoonfuls on large buttered pans, pressing flat with a knife as the
  cakes are better when very thin. A good plan is to heat the pan a bit
  and allow the cakes to melt as much as possible before putting them in
  the oven to bake. Be sure to butter the pans thoroughly; otherwise,
  the thin cakes will be difficult to remove.
  (recipe didn't include baking time or temp).
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.