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Nut and Fruit Pudding

8 ounces of pine kernels 8 ounces of almonds 4 ounces of dates or figs 4 ounces of sultanas Blanch the almonds, and grind them with the pine kernels in a nut mill, and pound well in a mortar. Clean and partly cook the sultanas by pouring boiling water over them a few hours before required. Stone, and clean the dates, and chop them up; mix all together by putting through a mincing machine. Steam in a basin or mold about seven hours. Any other nuts or fruits may be substituted.