Strawberry Pudding

From 1911:

One pint of bread crumbs,
one quart of sweet milk,
one cup of sugar,
the grated peel of one lemon,
the yolks of four eggs,
and butter the size of a walnut.

Drop this into a buttered baking pan, and when baked cover the top of pudding with fresh strawberries (one quart), and cover all with the beaten whites of four eggs, with one cup of granulated sugar added; return to the oven and leave till the froth is slightly browned.
Serve cold with cream.