1 qt. hot milk
1 pt. soft breadcrumbs
¹⁄₃ cup sugar
¹⁄₄ cup melted butter
3 eggs
¹⁄₂ teaspoon salt
1 teaspoon vanilla, or
¹⁄₄ teaspoon spice
¹⁄₂ glass jelly
Melt the butter in the milk; soak the crumbs in the milk for one-half
hour; beat the yolks of three eggs and the white of one till mixed, add
the sugar, salt, and spice to them. Mix all together and pour it into a
pudding pan to fit in a cooker-pail of boiling water. Stir it till the
pudding is 160 degrees Fahrenheit, then cover it and put it into a
cooker for from one to two hours. Make a meringue as directed in the
recipe for chocolate bread pudding, using the whites of two eggs and two
tablespoonfuls of powdered sugar. Pour the pudding into a baking-dish
for serving, spread the jelly on top and the meringue over this, and
brown it in a hot oven.
Serves six or eight persons.