An excellent plum pudding is made as follows: Half a pound of flour,
half a pound of grated bread crumbs, a pound of Zante currants, washed
and picked; a pound of raisins, stoned; an ounce of mixed spices, such
as cinnamon, mace, cloves, and nutmeg; an ounce of butter, two ounces
of blanched almonds, cut small; six ounces of preserved citron and
preserved orange peel, cut into small pieces; four eggs, a little
salt, four ounces of fine sugar, and half a pint of brandy. Mix all
these well together, adding sufficient milk to bring the mixture to a
proper consistency. Boil in a floured cloth or mould for eight hours.