Currant Teacakes from 1663

Directions

1. 1
   Wash the currants and dry on a paper towel.
2. 2
   Spray a muffin pan with baking spray.
3. 3
   Cream the butter until soft and light; gradually add in the powdered sugar, beating until combined.
4. 4
   Add the egg yolk and beat vigorously.
5. 5
   Take 2-3 teaspoons of flour from the 1 cup flour listed above, and sprinkle over the currants.
6. 6
   Add remaining flour to the butter/egg mixture, moistening it with the rosewater and cream.
7. 7
   Mix well.
8. 8
   Add flour currants and mix well.
9. 9
   Beat egg white until stiff but not dry, and fold carefully into the batter.
10. 10
    Transfer the batter to 12 muffin cups, filling equally.
11. 11
    Bake at 350 for about 30 minutes.