Take three cups of stewed rhubarb, put in a saucepan over the fire,
sweeten to taste, and when hot add two ounces of butter and three ounces
of bread crumbs dried and rolled fine, the juice and rind of half a
lemon. Remove from the fire and stir in three egg yolks, turn it into a
pudding dish, set aside while preparing the meringue. Beat the whites of
three eggs to a stiff froth, add three-quarters of a cup of granulated
sugar and pour over the rhubarb. Set the pudding dish in a pan of hot
water in the oven and bake ten or fifteen minutes. Test with a broom
straw; when it comes out of the meringue clean it is done. Serve cold
with cream.