Fruit Tapioca

Ingredients

• 4 tablespoonfuls pearl tapioca
• % teaspoonful salt
• 2 cupfuls milk
• 1 egg
• 1/2 cupful sugar
• 2 cupfuls sliced bananas
• 1 tablespoonful lemon juice

Method

1. 1

   Wash tapioca and soak overnight in cold water.

2. 2

   Drain and add scalded milk.

3. 3

   Cook in a double boiler until tapioca is clear.

4. 4

   Add sugar, salt, and beaten egg yolk, cooking until thickened.

5. 5

   Remove from heat and fold in beaten egg white.

6. 6

   Stir in sliced bananas with lemon juice and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 47. The excerpt below is the record exactly as published.

Fruit Tapioca 4 tablespoonfuls pearl tapioca % teaspoonful salt 2 cupfuls milk 1 egg y<2, cupful sugar 2 cupfuls sliced bananas 1 tablespoonful lemon juice Wash the tapioca and let stand overnight in cold water. Drain in the morning and add the scalded milk. Cook in a double boiler until the tapioca is clear or transparent. Then add the sugar, salt and the beaten egg yolk. Cook until the mixture thickens. Remove from the stove and fold in the stiffly beaten egg white. Slice the bananas and sprinkle the lemon juice on them. Stir the fruit into the tapioca pudding and serve with cream. PUDDINGS AND DESSERTS 97 Date Pudding 1 egg 1 cupful breadcrumbs 1 cupful sugar 1 teaspoonful baking powder 1 cupful dates 1 tablespoonful butter 1 cupful nuts 1 teaspoonful vanilla % teaspoonful salt Beat the egg well and add the sugar to it. Then mix the bread crumbs, baking powder, chopped dates and nuts and com- bine the two mixtures. Add the milk, vanilla and melted butter. Mix thoroughly and turn into a well oiled baking dish. Set in a pan of cold water and place in a moderate oven. Bake 45 min- utes and serve with whipped cream or lemon pudding sauce. Blueberry Pudding Line a pudding dish with stale bread buttered lightly, sprinkle with a few grains of salt and fill the dish almost full of blue- berries mixed with a little sugar. Cover the berries with slices of bread buttered on both sides and sprinkled with salt. Cover the baking dish, set in a pan of cold water and bake 1 hour in a moderate oven. Remove the cover just long enough to brown the top of the padding. Serve hot with a pudding sauce or sugar and cream. Steamed Pudding ^ cupful shortening 2 cupfuls flour Ys cupful raisins % teaspoonful soda % cupful molasses Xi teaspoonful cloves % cupful milk V2 teaspoonful mace % teaspoonful salt Cream the shortening, beat in the chopped raisins and mo- lasses and add the milk alternately with the dry ingredients which have been mixed together. Place in an oiled can and steam 3 hours. Serve warm wdth a pudding sauce. Cream Pie 2 tablespoonfuls butter 2 cupfuls flour 2 tablespoonfuls lard 3 teaspoonfuls baking powder 1 egg yolk % teaspoonful salt 1 cupful sugar

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