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; then stir to them three ounces of sugar, five eggs, leaving out two of the whiles, two ounces of candied orange-rind, sliced thin, and a flavouring of nutmeg; 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. Bake the pudding half an hour in a moderate oven. 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.
Bread, 6 ozs.; butter, 1 oz.; milk, 1 pint; sugar, 3 ozs.; eggs, 5 yolks, 3 whites; candied orange-rind, 2 ozs.; little nutmeg. Icing, 3 whites of eggs; sugar, 3 tablespoonsful: baked, 1/2 hour.
Add to a pint of new milk a quarter-pint of good cream, and pour them boiling on eight ounces of bread-crumbs, and three of fresh butter; when these have stood half an hour covered with a plate, stir to them four ounces of sugar, six ounces of currants, one and a half of candied orange or citron, and five eggs.