French Tapioca

Ingredients

• 2 oz. of fine tapioca
• ½ pt. of milk
• 1 well-beaten egg
• sugar
• flavoring

Method

1. 1

   Take the tapioca de la couronne, and boil it in half a pint of water until it begins to melt.

2. 2

   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-quarters of an hour.

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.

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, 3 tahle- spoonfuls of corn starch dissolved in a little cold milk, 3 eggs, %4 a teacupful of sugar, flavoring, lemon or vanilla, or according to taste, white sugar. Put the milk ina saucepan and allowit to boil. Add to the corn starch (mixed in the milk) the yolks of the three eggs beaten. the sugar and flavoring ; stir in the scalding milk, con- tinue stirring until the mixture is of the consistency of custard. Pour into baking tin; beat the whites of the eggs in a teacup of pulverized sugar and when the pudding is cooked spread on the top ; place in the oven to brown. Can be eaten with cream, but is very nice without. 651. Semolina Pudding—Ingredients—2 oz. of semolina, 1 pt. of milk, sugar, flavoring, I egg. Boil the semolina in the milk, sweeten and flavor, and beat in the egg; put the pudding in a buttered tart dish; bake an hour in a slow oven. 652. Sweet Macaroni—Ingredients—{ lb. of best macaroni, 2 qts. of-water, a pinch of salt, 1 teacupful of milk, % lb. of white sugar, flavoring. Break up the macaroni into small lengths, and boil in the water (adding the salt) until perfectly tender; drain away the water, add to the macaroni, in a stewpan, the milk and sugar, and keep shaking over the fire until the milk is absorbed. Add any flavoring and serve with or without stewed fruit. 653. Macaroni Pudding —Ingredients—'% lb. of macaroni, cus- tard, 2 eggs, I pt. of boiling milk, sugar and flavoring to taste. Boil the macaroni as for the above dish, when done drain away the water, and put the macaroni into a tart dish; pour over it custard, the sugar and flavoring to taste; bake very slowly for an hour. 654. Custard Pudding (Baked)—Ingredients—}4 pt. of milk, a little white sugar, 2 eggs, flavoring. Boil the milk, with sufficient sugar to taste, and whip into it the eggs (the whites and yolks previously well beaten together), add flavoring to taste; put the pudding into a pie dish, and place it in another vessel half full of boiling water, eons 4 > Sire: é ‘ - vila.” : J re 7 = Rachie ls > Ae Oar re ES ee ty i “657. Sunday Pudding —Ingredients—¥ |b. of bread crumbs, % Tao PRY aR egy Aire ae SN Re ae Yb: i ee ' 2 : » &: 4 ae oe a a ys e ey, ey Phe ws & Sak 190 THE Dominion Cook Boox. put into the oven, and bake gently for about half an hour ; or, — Z a if more convenient, the pie dish may be placed in a stewpan half filled with water, by the side of the fire, and allowed to” cook slowly. 655. Oatmeal Pudding—lIngredients—2 oz. of fine Scotch oatmeal, yf pt. of cold milk, 1 pt. of boiling milk, sugar to taste, 2 oz. of bread crumbs, I oz. of shred suet, 1 or 2 beaten eggs, lemon flavor- ing or grated nutmeg. Mix with the oatmeal, first the cold milk, and then add the boiling milk; sweeten, and stir over the fire for ten minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding ina buttered dish and bake slowly for an hour. 656. Indian Corn Flour Pudding—Ingredients—2 oz. of Indian corn flour, % pt. of milk,

Cook this with the app: pantry check, scaling, and the assistant.