A CHEAP CHRISTMAS CURRANT BREAD

From 1922:

Three-quarters of a pound of flour, ¼ lb. of butter, ¾ lb. of currants, ¼ lb. of candied peel, 6oz. of sugar, 1 teaspoonful of carbonate of soda, 2 teaspoonfuls of cream of tartar, 1 nutmeg, 1 egg, quarter of a pint of milk. Rub the butter into the flour (dry), and pick the currants. Shred the peel, thinly, mix the dry materials well together, add the egg well beaten and milk; stir up, put in a greased tin; bake in a moderate oven for one hour.