Put a pint of rich milk in a saucepan on the fire. When it comes to a
boil, add half a cup of grated stale bread crumbs, then stir in a
heaping tablespoonful of butter, a little grating of lemon peel, a
quarter of a cup of granulated sugar and a tablespoonful of almonds
blanched and chopped fine. Have two eggs beaten light, remove the
saucepan from the fire, stir a little of the mixture into the eggs and
then turn that into the saucepan, stir well for a moment and pour it
into a pudding dish. Set the dish in a pan of hot water in the oven and
bake about twenty minutes, until firm in the center; test with a knife.
If it comes out clean the pudding is done; if it bakes too long it will
be watery. It may be eaten cold or hot. If served hot add a quarter of a
cup more bread crumbs.