Queen of Puddings

From Fish, Flesh and Fowl, by The Ladies of the State Street Parish, Portland, Maine • 1877

One pint of bread crumbs, one quart milk, the yolks of four eggs, piece of butter size of an egg, one cup sugar, the grated rind of one lemon. Bake about half an hour, but not until watery. When taken out of the oven, spread preserves or jelly over the top. Then beat the whites of the eggs to a froth, add a cup of sugar, juice of one lemon, spread this over the top and bake until a little brown.