Queen Cakes. 1803
Take a pound of sugar, beat it fine, pour in yolks and whites of two eggs, half a pound of butter, a little rose water, six spoonfuls of warm cream, a pound of currants, and as much flour as will make it up; stir them well together, and put them into your patty-pans, being well buttered; bake them in an oven, almost as hot as for bread, for half an hour; then take them out and glaze them, and let them stand but a little after the glazing is on to rise.
Carter, Susannah Frugal Housewife New York: 1803
Queen Cake 1918
2/3 cup butter
Whites 6 eggs
2 cups flour (scant)
11/4 cups powdered sugar
1/4 teaspoon soda
11/2 teaspoons lemon juice
Cream the butter, add flour gradually, mixed and sifted with soda, then add lemon juice. Beat whites of eggs until stiff; add sugar gradually, and combine the mixtures. Bake fifty minutes in a long shallow pan. Cover with Opera Caramel Frosting.
Farmer, Fannie Merritt. The Boston Cooking School Cookbook. 1918