Chocolate Tapioca Pudding

Ingredients

• Soak one cupful of tapioca over night in a quart of cold water
• Put the tapioca and a quart anda half pint of milk
• Put eight tablespoonfuls scraped chocolate
• one tablespoonful boiling water
• two tablespoonfuls sugar
• Add six eggs
• If desired, flavor with vanilla

Method

1. 1

   Scald milk and pour over bread crumbs and chocolate, then add eggs.

2. 2

   Bake in a mold.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 15. The excerpt below is the record exactly as published.

OCOLATE: TAPIOCAS PUDDING MRS. STANDART. Soak one cupful of tapioca over night in a quart of cold water. In the morning pour off the water. Put the tapioca and a quart anda half pint of milk in a double boiler. After cooking forty-five minutes, stir well and cook fifteen minutes. Put eight tablespoonfuls scraped chocolate, one tablespoonful boiling water, two tablespoonfuls sugar in a small saucepan and stir until smooth over a hot fire. Add this and two more tablespoonfuls sugar to the tapioca and milk, stir well and pour into a mold which has been wet with cold water. If desired, flavor with vanilla. Serve with cream. Half this rule fills a small mold. mae fs TAPIOCA PUDDING MRS. LEONARD. One coffee cup tapioca. Six eggs. One cup sugar. ; One tablespoonful butter. Half teaspoonful salt. Soak tapioca in a cup of milk for two hours; add one quart of milk. Beat the yolks with the sugar, but- ter and salt, then bake. . ‘ Beat the whites to a stiff froth with one teacup of pulverized sugar; when the pudding is done, slice two or three lemons over the top, and heap the frosting over all, and put into the oven to brown. DESSERTS 73 BREAD PUDDING. MRS. WIGHTMAN. One ten-cent loaf stale baker’s bread. Two quarts milk. One Cae ' Four eggs ‘nree quarters of a pound of raisins. Half a cupful New Orleans molasses. Aidittice salt. Pour hot water over the bread to soak it. Beat the eggs and stir in the milk, and pour over the bread; add raisins ae Bake four or five hours in an earthen crock. Sauce: One egg beaten to a froth; one cup sugar beat light; stir in a half cup milk boiling hot. Brandy and nutmeg to taste. JAM PUDDING. MRS. LHONARD. One coffee cup blackberry jam. One coffee cup sugar. Three-fourths coffee cup of butter. One and a half coffee cups of flour. Yolks of three eggs. Teaspoonful of soda in a half cup of sour milk. Beat the whites to a froth, add a cup of sugar and spread on top after the pudding i is baked, and brown in a cool oven. Serve with sauce as follows: cher one cup of butter with two of sugar, add two tablespoontuls of whisky, or, use hot sauce if preferred. 74 CHOICE RECIPES PLUM PUDDING: MRS. HOGLE. Fight eggs. One pound sugar. One pound suet chopped fine. One pound bread crumbs. One pound raisins. One pound of currants. Half pound of citron. One-fourth pound of almonds. One nutmeg. One teaspoonful cinnamon. One of allspice. One of cloves. Juice and rind of one lemon, and a little salt. Beat the eggs and sugar to a cream, then add fruit, bread crumbs and one glass of rum or brandy. Put the pudding in a mold (not quite filling it) and boil six hours. FIG PUDDING. MRS. COPLEY. Chop one-half pound of figs fine, mix with a tea- cup of bread crumbs, one-half pound of sugar, teacup of melted butter, five ounces candied orange peel and citron, one grated nutmeg, five well beaten eggs. Steam four hours and serve with sauce. FIG PUDDING. MRS. HOGLE. One pound of figs cut up. One coffee cup of suet. . ‘ EE ee ee ee ere a eee — DESSERTS (hi Two coffee cups of baker’s bread crumbs, One teacup of brown sugar. Three-fourths pound almonds cut up. "Ehrceverss. One teaspoonful baking powder. One-half cup of milk. Flour the figs and suet, add the bread crumbs, then almonds. Then egg-yolks beaten well. Baking powder and the whites of the eggs beaten very stiff, and then the milk. Turn it into a covered pudding mold, filling it three-quarters full; steam three hours. This mixture will fill twelve individual cups. If the cups are used, fill three-quarters full with the pudding mixture, place them in a pan of hot water, cover and tie them with a greased paper, and let them boil in the pan of hot water on top of range for one and one-half hours. As the water boils away, add more boiling water, not letting the water come to the top of the cups. Use sauce marked Mrs. H. DoULICIOUS APPLE PUDDING, MRS. MARTHA R. KING. Peel and core enough apples to fill a round pudding ' dish. Fill each with a good-sized piece of butter and as much brown sugar as they will hold. Then pour into each a little brandy or wine. Nearly fill the dish with cold water and bake in a slow oven until the apples are nearly clear. Then let them cool. When cold add a layer of jelly and a meringue. Bake until a deli- cate brown. [hen put on thevice. ..Before sci ving addya.tew. candied cherries to the top and serve ice cold, with whipped cream. This will never be a suc- cess unless you have good cooking apples. 76 CHOICE RECIPES STEAMED BREAD PUDDING. MRS. HUMPHRIES. Two cups dry bread crumbs. One-half cup molasses. One-half cup butter. One cup milk. One teaspoonful cinnamon. One-half teaspoonful of cloves. One-half teaspoonful mace and nutmeg. One-half teaspoonful soda dissolved in molasses. One egg. Add raisins if desired. Steam two hours. Serve with sauce. Marked Bread Pudding sauce, Mrs, H. VACATION PUDDING. MRS. HOPKINS. To be served with whipped cream. Two eggs beaten separately. One cup granulated sugar. One cup of dates and one cup of English walnuts, both cut fine with a knife. Flour dates, with teaspoonful of flour. One teaspoonful baking powder in flour. Sift flour over dates. Add nuts and = mix well. Beat yolks of eggs with sugar, add whites (well beat- en), add dates and nuts, flavor with one teaspoonful of vanilla. Bake one-half hour in a moderate oven, putting the pudding dish in pan of water to cook, al- lowing it to remain so till cool, thus preventing pud- ding from falling. ’ e SE en ee ee ae ~I “I DESSERTS CHOCOLATE, PUDDING. Fourteen even teaspoonfuls of grated bread- crumbs. Twelve of grated chocolate. One quart of milk. Scald milk and pour over bread crumbs and chocolate, then add six eggs

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