7 lbs. White or Brown Sugar.
1 lb. Currants cleaned and dried.
1/2 lb. Sultanas.
1/2 lb. Sweet Almonds.
2 pints water.
Saffron Coloring.
PROCESS.--Mix together the fruits, which should have been freed from
grit and dust; boil the sugar and water to the degree of ball, 250;
remove the pan from the fire; gently grain the boil by rubbing a little
of the syrup against the side of the pan until cloudy, then slide in the
fruit and stir the whole together, adding a little saffron to color a
bright yellow. See that the mass has changed to an opaque, then turn the
lot out into frames or on a pouring slab.