7 lbs. White Sugar.
1 lb. Raisins.
1/2 lb. Sweet Almonds blanched chopped.
1 lb. Currants.
1 lb. Sultanas.
1/2 lb. Mixed Peel.
1 oz. Mixed Spice.
2 pints Water.
PROCESS.--Prepare fruit by washing currants in cold water, afterwards
drying them; stone raisins; blanch and chop almonds; cut the peel in
stripes, then mix them together, adding the spice; boil the sugar and
water to ball degree; remove the pan from the fire: grain the boil by
rubbing the syrup against the side of the pan in the usual way; when it
becomes creamy, add the mixed fruit, carefully stirring the whole until
thoroughly incorporated; have some wet cloths ready, into which divide
the boil; tie them very tight and hang them up until set hard. The
blanched almonds are used to represent suet and should be chopped
accordingly.