A Good Baked Bread Pudding

Instructions

1. Pour, quite boiling, on six ounces (or three quarters of a pint) of fine bread-crumbs and one ounce of butter, a pint of new milk; cover them closely, and let them stand until the bread is well soaked.
2. Then stir to them three ounces of sugar, five eggs, leaving out two of the whites, two ounces of candied orange-rind, sliced thin, and a flavouring of nutmeg.
3. When the mixture is nearly or quite cold pour it into a dish, and place lightly over the top the whites of three eggs beaten to a firm froth, and mixed at the instant with three large tablespoonsful of sifted sugar.
4. Bake the pudding for half an hour in a moderate oven.
5. The icing may be omitted, and an ounce and a half of butter, just warmed, put into the dish before the pudding, and plenty of sugar sifted over it just as it is sent to the oven; or it may be made without either.
6. Proportions: Bread, 6 oz.; butter, 1 oz.; milk, 1 pint; sugar, 3 oz.; eggs, 5 yolks, 3 whites; candied orange-rind, 2 oz.; little nutmeg. Icing, 3 whites of eggs; sugar, 3 tablespoonsful: baked, 1/2 hour.