7 lbs. Brown Sugar.
2 lbs. Glucose.
1 lb. Currants.
1/2 lb. Sultanas.
1/2 lb. Raisins.
1/2 lb. Mixed Peel.
1/2 oz. Mixed Spice.
2 pints Water.
PROCESS.--Dissolve the sugar in the water and put the pan on the fire
and add the glucose; let the whole boil to a stiff ball, then pour the
contents on a damp pouring plate; when nearly cold commence to cream by
rubbing and working it about the slab with pallette knife until it
becomes opaque, stiff and creamy, have the fruit prepared and mix as in
previous recipe, then work them into the boil with spatula; now divide
the boil into small basins, holding about one pound each; press the
cream well down and let them remain till set. Take them out, brush over
them a thin solution of gum and dust them with powdered sugar to
represent frosting. Before putting the cream in the basins, shake a
little icing sugar over the basins, it will keep them from sticking.