A Baked Tapioca

Ingredients

• 6 tablespoons tapioca
• 1 quart milk
• 4 eggs

Method

1. 1

   Prepare it the same way, only using a quart of milk and 4 eggs, do not stir the eggs in till you take it off the fire; bake for 30 minutes.

2. 2

   Use two of the whites for a meringue, putting on a layer of jelly first; set back in oven and brown.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 59. The excerpt below is the record exactly as published.

1 quart milk i even teaspoon soda J^ pint cold water i tablespoon ginger y^ cup suet chopped J^ teaspoon cinnamon 2 even teaspoons salt ^ of a nutmeg 3 tablespoons brown sugar 4 eggs Put the milk over to boil, wet the corn meal with the cold water, and as soon as it boils stir in the corn meal, salt and suet, boil fifteen minutes, stirring all the time. Chop the suet very fine, taking all the skin off. Take it off of ]the fire, put in one-half cup of cold milk, the sugar, molasses — stir the soda into the ino- lasses — add the spices, beat the yolks well and beat in lastly the stiff beaten whites. Butter a two-quart pan and bake immediately over one hour. When done The Queen Cook Book 153 there wfll, be whey ivt the center; Let ft cool a little. Serve with creim; Ground Rice Pudding. % pound rice flour 3 tablespoons butter 2 quarts milk % cup sugar 8 ^gs, salt I lemon, or essence lemon Wet the rice flour with one pint of the cold milk, add salt, and pour into the three pints of boiling milk, boil it five minutes to cook the rice, stirring well. Stir the butter and sugar to cream, then add the beaten yolks of the eggs and stir it in the rice, add the grated rind and juice of the lemon or essence, as you choose; the whites, last, beaten to a stiff froth. Bake thirty minutes. When biked, can add a spread o# jell and a meringue if you like. Cream sauce. Batter Pudding. I pint flour % cup sugar 1 pint milk 6 eggs, beaten separately I even teaspoon salt Add a pint of cream just before baking. Bake about one hour. Flavor the cream sauce. Cup Cake Pudding. 2 cups sugar 5 eggs I cup butter i cup milk 3>4 cups flour 3 teaspoons baking-powder J^ poiind raisins i teaspoon cinnamon I teaspoon cloves Stir butter and sugar to a cream, then add the well beateii eggs, beat in; pour on the milk but do not stir it in till you sift in half or more of the flour mixed 154 T^he Queen Cook Book with baking-powder; then add the spices and rest of flour, the seeded and chopped raisins with an extra half cup of flour stirred on them. It is nice without raisins. Serve with this Vinegar Sauce. 6 tablespoons sugar 4 tablespoons butter ID of hot water, salt i tablespoon corn starch Heat the water and sugar very hot, stir in the but- ter till melted, but do not let it boil. Add the starch or flour as you like, and two tablespoons. or more of vinegar or other flavoring. Tapioca Pudding. 6 tablespoons tapioca i J4 pints milk I pint cold water 3 eggs I small cup sugar i teaspoon salt Wash in two or three waters the tapioca and soak it five hours or over night in the pint of cold water, put it in heater (salt it) to keep quite warm till perfectly soft, then put it in double boiler with milk, sugar, two tea- spoons vanilla, add gradually the well beaten yolks and stir until boiling a minute, till it thickens and gradually stir in the well beaten whites. Let partly cool, then pour it in glass dish. Serve cold with clear cream. A nice dessert to prepare on Saturday for a Sunday dinner. A Baked Tapioca. Prepare it the same way, only using a quart of milk and 4 eggs

Cook this with the app: pantry check, scaling, and the assistant.