This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 cup soft stale bread crumbs 1½ squares unsweetened chocolate 1 cup sugar.
2 cups milk Yolks 3 eggs 2 tablespoons butter 1/8 teaspoon salt.
1/8 teaspoon vanilla.
Add bread, chocolate and sugar to cold milk, reserving one-half cup. Put in double boiler and let cook until a smooth paste is formed. Beat yolks of eggs until light, add reserved milk, butter and salt and stir into hot mixture. Cook until mixture thickens, then add vanilla. Turn in a buttered pudding dish and bake in a moderate oven twenty minutes. Cool slightly, cover with meringue and bake in a moderate oven eight minutes. Serve very cold.
For the meringue beat the whites of three eggs until stiff and add, gradually, one-fourth cup powdered sugar, continuing the beating; then cut and fold in one-fourth cup powdered sugar and add one-half teaspoon vanilla.