Ingredients:
1 cup tapioca, soaked over night in cold water enough to cover it
1 quart of milk
1 large cup powdered sugar
5 eggs
Half the grated peel of one lemon
A very little salt

Preparation:

1. Make a custard of the yolks, sugar and milk. Warm the milk slightly in a farina-kettle before mixing with the other ingredients.

 

2. Beat this custard into the soaked tapioca; salt; whisk the whites of the eggs to a standing froth, stir in swiftly and lightly.

 

3. Set the pudding-dish (well buttered) into a pan of boiling water, and bake, covered, in a moderate oven until the custard is well “set.” Brown delicately by setting it for a minute on the upper grating of a quicker oven.

 

4. This may be eaten warm or cold, with or without sauce.

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