Queen of Puddings
- 1 qt. hot milk
- 1 pt. soft breadcrumbs
- 1⁄3 cup sugar
- 1⁄4 cup melted butter
- 3 eggs
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla, or
- 1⁄4 teaspoon spice
- 1⁄2 glass jelly
Melt the butter in the milk; soak the crumbs in the milk for one-half hour; beat the yolks of three eggs and the white of one till mixed, add the sugar, salt, and spice to them. Mix all together and pour it into a pudding pan to fit in a cooker-pail of boiling water. Stir it till the pudding is 160 degrees Fahrenheit, then cover it and put it into a cooker for from one to two hours. Make a meringue as directed in the recipe for [chocolate bread pudding], using the whites of two eggs and two tablespoonfuls of powdered sugar. Pour the pudding into a baking-dish for serving, spread the jelly on top and the meringue over this, and brown it in a hot oven.
Serves six or eight persons.