Two pounds of raisins, one pound of currants, one pound of citron, half
a pound of almonds, one pound of butter, one pound of flour, one pound
of brown sugar, one teaspoonful each of ground cinnamon, cloves,
allspice, ginger and nutmeg, half a pint of brandy and wine mixed and
one dozen eggs. Boil six hours. Keep water boiling by the side of
pudding boiler all the time and continually refill as the water
evaporates. In preparing the pudding have all the fruit stoned and cut,
but not too fine, the almonds blanched and chopped. Incorporate all the
ingredients well together before adding the eggs and spirits and beat
the mixture well together for at least an hour--the longer the better.