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SAGO SOUP, WHITE (a Danish recipe)

Take half a pound of pearl sago, and wash it well in cold water; put it into four pints of boiling water along with the rind of a lemon. If liked, four ounces of raisins may afterwards be added. Beat up in the tureen the yolks of four eggs, add white or very pale brown sugar to taste, the juice of two or three lemons, and half a pint of white wine. Pour the soup slowly over this mixture, beating the eggs and wine vigorously all the while. The sago should boil for half an hour.