Baked Tapioca Custard
From The art of cookery, 1899
Serves 2
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 106. The excerpt below is the record exactly as published.
Baked Tapioca Custard. — To three cups of boiling milk add half a cup of tapioca that has been soaked several hours in cold water and drained. Cook until the tapioca is transparent, then add half a cup of sugar and half a teaspoonful of salt. Let stand until it be- comes lukewarm, add three eggs, well beaten, flavor with lemon or orange extract, and bake, like custard, in a buttered pudding dish. Serve cold with sweet cream. Baked Corn-meal Pudding No. i. — To one cup of well- boiled corn-meal mush add one teaspoonful of butter, and one teaspoonful of ginger mixed with two tablespoonfuls of granulated sugar. Stir in gradually one cup of sweet milk, then add two well-beaten eggs. Bake in a buttered pudding dish until it is firm in the center, and remove Puddings. 233 from the oven before it is wheyed. Serve warm, with sweet cream. Baked Corn-meal Pudding No. 2. — To one cup of granulated white corn-meal add one cup of boiling milk or water, one tablespoonful of butter, half a teaspoonful of salt, and, gradually, one cup of cold milk. Butter a shallow pudding dish with apples pared, cored, and sliced thin, pour the batter over them, and bake slowly for an hour. Serve warm, with sugar and sweet cream. Souffle Pudding. — To two cups of milk add one tablespoonful of cornstarch, mixed with one tablespoon- ful of granulated sugar. Cook ten minutes, remove from the fire, add a tablespoonful of butter and a pinch of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.