Cocoanut Tapioca Pudding

Ingredients

• 3 tablespoons of tapioca
• 1 quart of boiling milk
• the yolks of 4 eggs
• 1 cup sugar
• 3 tablespoons prepared cocoanut
• the whites of 4 eggs
• 3 tablespoons sugar
• a little cocoanut

Method

1. 1

   Soak tapioca overnight, then boil in milk for 1 hour.

2. 2

   Beat yolks with sugar, add cocoanut, stir in, and boil for 10 minutes.

3. 3

   Pour into a pudding dish.

4. 4

   Beat egg whites to a stiff froth, stir in sugar, put over the top with cocoanut, and brown in the oven for 5 minutes.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 257. The excerpt below is the record exactly as published.

COCOANUT TAPIOCA PUDDING.— Soak 3 tablespoons of tap- ioca in water over night; then put it in 1 quart of boiling milk and boil I hour; beat the yolks of 4 eggs with 1 cup sugar, add 3 table- spoons prepared cocoanut, stir it in, boil 10 minutes longer, and pour into a pudding dish. Beat the whites of the 4 eggs to a stiff froth, stir in 3 tablespoons sugar, put this over the top with a little cocoa- n

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