Meringue Pudding

One pint of stale bread crumbs, one quart of milk, nearly one teacupful of sugar, three eggs, leaving out the white of one for the meringue. Season the pudding with the grated rind of one lemon. Mix all together and bake until you can put the handle of a teaspoon in and it comes out clean. Then cover the pudding with some preserves. Make your meringue of the one white of egg and teacupful of sugar. Spread in on top of the preserves, and put in the stove until it is lightly browned. You may double the receipt if more is wanted.

From page 59 of the 1904 edition.

Original page from the book