Banana Cream Pudding Recipe of 1914

This old-fashioned recipe for banana pudding is taken from the "Second Edition of The Neighborhood Cookbook" 
published by the Council of Jewish Women, Portland, in 1914.


Beat the yolks of three eggs and three heaping teaspoons sugar very light; then add one pint of rich, sweet cream; 
pour into a pudding dish and sprinkle over lightly with bread crumbs. Put in a large pan of boiling water and bake in 
oven from twenty to thirty minutes. When done, cover with a layer of thinly sliced bananas, and spread over the top 
a meringue made of the whites of three eggs, beaten stiff, with five level tablespoonfuls of sugar. 
Put in the oven to brown, and serve cold.