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English Plum Pudding

One pound each of bread-crumbs, flour, suet, currants, and raisins; one-half pound each of almonds, candied citron, and sugar; one short pint West Indian molasses (New Orleans); one orange grated; eight eggs; one nutmeg grated; one teaspoon each of salt, cloves, ginger, and allspice. Prepare raisins and currants, then dredge with flour and mix with the chopped citron and blanched almonds. Mix the suet with the flour, crumbs, sugar, salt, spices, and orange peel, adding next the eggs, milk, and fruit. Scald and dredge a large, strong pudding-cloth and lay on it the pudding; tie well and daub the stringhole with dough. The pudding must be placed in boiling water and boil eight hours, but it may be boiled six or seven hours some days before needed and finished the day it is served.