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English Plum Pudding

pound raisins, seeded, cut in pieces and floured pound currants 2 ounces finely cut citron pound suet 1-41-23-41-31-3 cup fruit juice grated nutmeg teaspoon cinnamon teaspoon cloves teaspoon mace teaspoons salt Scald bread crumbs and milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants and citron; chop suet, and cream by using the hand; combine mixtures, then add fruit juice, nutmeg, cinnamon, cloves, mace and whites of eggs beaten stiff. Turn into buttered mold, cover and steam 6 hours. Serve with hard sauce.