Pudding (Queen of Puddings)

Instructions

1. Take the crumb of a penny loaf of white bread and soak it well in boiling milk.
2. Whisk the yolks of three eggs and add them, with a good tablespoonful of sugar, a tablespoonful of butter, and lemon-peel or cinnamon.
3. Bake in the oven.
4. When nearly cold, put on a layer of apricot jam, or gooseberry.
5. Whisk the whites to a stiff froth with one cup of sifted sugar and the juice of a lemon, and cover the preserve with it.
6. Put back in the oven to dry — not brown.