Cream Tapioca Pudding
From The New century cook book, 1899
Serves 2
Recipe by Mrs. L. C. Pitxer.
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 New century cook book (1899), page 136. The excerpt below is the record exactly as published.
Cream Tapioca Pudding. Soak three tablespoonfuls of tapioca in water; pour off the water and add to the tapioca one quart boiling milk, boil ten minutes. Beat the yolks of four eggs with a cup of sugar
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