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Tapioca Pudding

A pint milk, two and a half ounces tapioca, two ounces fine sugar, one and a half ounces butter, four egg yolks, the whites of four eggs whipped up to a froth, the zest of the rind of a sound lemon, one teaspoon vanilla essence and half saltspoon salt.

Place the milk, vanilla, lemon, salt and sugar in a saucepan, set the pan on the fire and as soon as it comes to a boil gently dredge in the tapioca, continually mixing with a wooden spoon meanwhile; then slowly cook for ten minutes, being careful to stir every minute. Remove from the fire, add the egg yolks, one by one, briskly mixing continually; then add the whipped-up whites, and gently mix with a skimmer for one minute.

Lightly butter and flour six individual pudding moulds, fill them with the preparation, place in a pastry tin, pour boiling water in the pan up to half the height of the moulds, and set the pan in the oven to cook for twenty minutes. Remove, unmould on a large dish; pour a Sabayon sauce, over the puddings and serve very hot.