Required: One pound each of breadcrumbs, raisins, sultanas, and currants. Half a pound each of Demerara sugar, mixed peel, sweet almonds, shelled Brazil nuts, and pine kernels. Quarter of a pound each of glace cherries and butter. Three lemons. Six eggs. Eight bitter almonds.

Shell the nuts and almonds and pass them through a mincing machine. Chop the peel and pine kernels coarsely. Stalk and clean the currants and sultanas and stone and chop the raisins. Mix all these ingredients together, then add the grated rinds and strained juice of the lemons. Melt the butter very gently, skim it carefully, then add it, and lastly the beaten eggs. Mix all well together, press the mixture into well-buttered moulds, cover with scalded and floured cloths, and boil for six hours.