5 ounces soft bread crumb
cold milk
3 1/2 ounces butter
4 eggs
Taste of lemon peel
A pinch of salt

fine bread crumbs and butter for coating mould

Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve.

Melt the butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other.

Add the bread crumb and the sugar and mix well. Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.

The recipe in this entry was first published in "The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," compiled by Mrs. Maria Gentile (New York, Italian Book Co., 1919). For the complete copyright-free text visit www.archive.org. Photo: Mary Melfi.

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