Cream Tapioca Pudding

Ingredients

• three tablespoonfuls of tapioca
• a quart of boiling milk
• the yolks of four eggs
• a cup of sugar
• three tablespoonfuls of thick cream
• three tablespoonfuls of sugar
• cocoanut over all

Method

1. 1

   Soak tapioca overnight.

2. 2

   Boil in milk for half an hour.

3. 3

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

4. 4

   Pour into a dish, beat egg whites with sugar, spread on top, sprinkle with cocoanut, and brown for 5 minutes.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 86. The excerpt below is the record exactly as published.

CREAM TAPIOCA PUDDING. >oak three tablespoonfuls of tapioca in water over night, put the tapioca into a quart of boiling milk and boil half an hour. Beat the yolks of four eggs with a cup of sugar, add three table- spoonfuls of thick cream, stir in and boil ten minutes longer, pour into a pudding dish, beat whites and stir in three tablespoonfuls of sugar. Put this over the top, sprinkle cocoanut over all

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