From the digital version of The Thorough Good Cook
by George Augustus Sala: A rare antique cookbook
originally published in 1896 for those who want to kick
it Olde Skool!
Boil two ounces of tapioca tender in a pint of milk ;
beat up five yolks and one whole egg with half a pint
of cream ; two ounces of butter, melted ; two ounces of
sugar; one lemon-peel grated; bake half an hour in a
dish lined with tart-paste.
Boil four tablespoonfuls of tapioca in a pint of new
milk ; when thick, pour it on about two ounces of butter,
stirring till cold ; add four eggs, two whites, brandy and
sugar to your taste. All to be well baked in a crust.