vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Tapioca Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Alternatively, use egg yolks in the pudding and beat the whites to a froth for meringue.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 74. The excerpt below is the record exactly as published.
BoUed Tapioca Pudding Soak 1 cup tapioca over night in a quart bowl nearly filled with water. Next morning put this into a double boiler and cook until clear, stirring occasionally. When clear add 1 cup sugar, a small piece butter, and the beaten whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.