Custard Tapioca Pudding

Ingredients

• a cup of tapioca
• a cup of sugar
• a quart of milk
• half a teaspoon of salt
• two beaten eggs
• a teaspoon of vanilla

Method

1. 1

   Soak tapioca overnight, drain, and add sugar, milk, and salt.

2. 2

   Cook in a double-boiler until transparent.

3. 3

   Add beaten eggs and vanilla, then serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 154. The excerpt below is the record exactly as published.

CUSTARD TAPIOCA PUDDING Soak overnight in cold water a cup of tapioca. Drain off the water, add to it a cup of sugar, a quart of milk and half a teaspoon of salt. Put in a double-boiler and cook till the tapicoa is transparent. Add two beaten eggs and a tea- spoon of vanilla. Take from the fire and pour into the glass or other dish in which it is to be served. Serve cold. FRUIT TAPIOCA Soak overnight two tablespoons of small tapioca. Next morning drain and put in a double-boiler with four cups of boiling water. Cover close and boil until the tapioca is trans- parent. Then add half a teaspoon of salt, one pound of dates stoned, one cup of raisins seeded, half a pound of figs, and one cup of sugar. Cook one hour, and fifteen minutes before the cooking ends add half a teaspoon of vanilla

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