angie

1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar,
1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb.
grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg.

Well wash the raisins, sultanas and currants in hot water. Don't imagine
that this will deprive them of their goodness. The latter is all inside
the skin. What comes off from the outside is dirt, and a mixture of syrup
and water through which they have been passed to improve their appearance.
Rub the currants in a cloth to get off the stalks, pick the stalks from
the sultanas, and stone the raisins. Put the currants and sultanas in a
basin, just barely cover them with water, cover them with a plate, and put
into a warm oven--until they have fully swollen, when the water should be
all absorbed. (Currants treated in this way will not disagree with the
most delicate child. They are abominations if not so treated.) Rub the
nutter into the flour, or chop it as you would suet. Blanch the almonds by
steeping them in boiling water for a few minutes: the skins may then be
easily removed; chop very finely, or put through a mincer. Wash, core, and
mince (but do not peel) the apples. Grate off the yellow part of the lemon
rind. Mince or grate the carrots.

Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg.
Then add the raisins, sultanas and currants. Lastly, add the grated carrot
and apple, taking care not to lose any of the juice. Don't add any other
moisture. If the directions have been exactly followed, it will be moist
enough. Put it into pudding-basins or tin moulds greased with nutter, and
boil or steam for 8 hours.