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Italian Pudding, Boiled

Get two stale rolls, grate the crumb into a pint of milk, and boil it very carefully for ten minutes. Pour it into a basin to cool. Meanwhile, beat the yolks of three eggs, add them to the milk and crumbs, with nearly half a pound of pounded sugar, a flavouring of vanilla, a few currants or Malaga raisins, and, lastly, the whites of the eggs whisked to a firm froth. This pudding should be steamed. Pour the mixture into a well-buttered basin, tie it down, and set it in a saucepan with boiling water reaching to half the height of the basin. Keep it boiling an hour, and serve with wine, brandy, or rum sauce poured over it. Probable cost, 1s. 4d. Sufficient for four or five persons.