Cold Tapioca Pudding
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Cold Tapioca Pudding Four tablespoons tapioca soaked over night, yolks of three eggs, three tablespoons sugar, beaten and mixed with one quart boiling milk. Flavor with lemon
Cook this with the app: pantry check, scaling, and the assistant.