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German Pudding

Cut off about one pound of slices of bread from a household loaf, put them in a flat dish, pour in milk enough to cover and let soak thoroughly; then squeeze the bread dry and beat it up with a wooden spoon. Add five ounces of warmed butter beaten to a cream with the yolks of five eggs and the grated peel of a lemon and stir in finally the whites of the five eggs beaten to a stiff froth. Put a rather thick layer of this mixture at the bottom of a buttered mould and a layer of orange marmalade on the top of it; continue in this way until the mould is full, finishing up with a layer of the bread-mixture. Cover the mould, tie it in a cloth, put it in a saucepan of water, and boil for an hour. Turn it out onto a dish, mask the top with more of the orange marmalade mixed with the strained juice of a lemon, and serve with a small quantity of sweet sauce poured round.