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Raspberry Charlotte

Take two pounds of ripe raspberries, remove the hulls, see that there are no insects in the hollows of the berries, and have in readiness also one pound of dry breadcrumbs. Then butter a pudding dish and cover the bottom with a layer of the dry breadcrumbs; on the top of this place a layer of raspberries, sprinkle plenty of sugar over them, add another layer of breadcrumbs, then a layer of raspberries sprinkled with sugar, and so on until the dish is filled; let the last layer be breadcrumbs. On top of this last layer put bits of butter. Place a plate or cover over it and bake for about thirty minutes. Remove the plate or cover a few minutes before serving and let it brown. Serve cream with it.