Cream Tapioca Pudding

Ingredients

• 3 tablespoonfuls of tapioca
• 4 eggs
• 3 tablespoonfuls of sugar
• 3 tablespoonfuls of prepared cocoanut
• 1 qt. of milk

Method

1. 1

   Soak the tapioca in water overnight, put it in the milk and boil for three-quarters of an hour.

2. 2

   Beat the yolks of the eggs into a cup of sugar, add the cocoanut, stir in and boil ten minutes longer; pour into a pudding dish.

3. 3

   Beat the whites of the eggs to a stiff froth, stir in three tablespoonfuls of sugar; put this over the top and sprinkle with cocoanut and brown five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 107. The excerpt below is the record exactly as published.

Cream Tapioca Pudding—Ingredients-—3 tablespoonfuls — of tapioca, 4 eggs, 3 tablespoonfuls of sugar, 3 tablespoonfuls of prepared cocoanut, I qt. of milk. Soak the tapioca in water over night, put it in the milk and boil three-quarters of an hour. Beat the yolks of the eggs into a cup of sugar, add the cocoanut, stir in and boil ten minutes longer ; pour into a pudding dish ; beat the whites of the eggs to a stiff froth, stir in three tablespoonfuls of sugar; put this over the top and sprinkle with cocoanut and brown five min- utes. 646. Tapioca Pudding—lIngredients—1o tablespoonfuls of tapioca, I qt. of rich milk, 2 tablespoonfuls of butter, 6 tablespoonfuls of white sugar, I lemon. Take the tapioca, wash it in warm water, drain and put the tapioca in a pan with the milk. Set the pan over a kettle of boiling water and stir till it thickens; then add the butter, sugar and lemon, grated (or flavor to suit the taste with good lemon or vanilla extract). . 647. French Tapioca—lIngredients—2 oz. of fine tapioca, % pt. of milk, 1 well-beaten egg, sugar and flavoring. Take the tapioca de la couronne, and boil it in half a pint of water until it begins to melt. then add the milk by degrees, and boil until the tapioca becomes very thick; add the egg, sugar, and flavoring to taste, and bake gently for three-quar- _ ters of an hour. ‘This preparation of tapioca is superior to any other, is nourishing, and suitable for delicate children. 648. Velvet Pudding—Ingredients—5 eggs, 114 cupfuls of sugar, 4 tablespoonfuls of corn starch, 3 pts, of milk. Dissolve the corn starch in a little cold milk, and add one cupful of sugar and the yolks of the eggs.beaten. Boil three pints of milk and add the other ingredients while boiling ; re- move from the fire when it becomes quite thick ; flavor with vanilla and pour into a baking dish; beat the whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pudding, and place it in the oven and Jet brown slightly. 649. Sauce (for Velvet Pudding)—Ingredients—Yolks of 2 eggs, 1, cupful of sugar, 1 tablespoonful of butter, 1 cup of milk, PastRY AND PuppiNcs. 189 Well beat the yolks, sugar and butter; add to the milk (boiling), and set on the stove till it comes to boiling heat ; - flavor with vanilla. 650. Florentine Pudding —Ingredients—1 qt. of milk

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