Cream Tapioca Pudding
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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 home cook book (1896), page 85. The excerpt below is the record exactly as published.
CEEAM TAPIOCA PUDDING. Mrs. A. T. HalL Soak thre^ tablespoons 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 tablespoons of prepared cocoanut
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