Indian Tapioca Pudding

Ingredients

• one-third cup tapioca
• one-fourth cup cornmeal
• one quart scalded milk
• half cup molasses
• two tablespoons butter
• one-half teaspoon salt
• one teaspoon ginger and cinnamon mixed
• one cup cold milk

Method

1. 1

   Soak tapioca in cold water for one hour, then drain.

2. 2

   Pour hot milk onto cornmeal gradually.

3. 3

   Add tapioca and cook in double boiler until transparent.

4. 4

   Add molasses, butter, salt, and spice, turn into a buttered dish, pour cold milk over top, and bake for one hour.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 85. The excerpt below is the record exactly as published.

half cup molasses, one-half cup milk, two tablespoons butter, one teaspoon cinnamon, one-half tea- spoon allspice, one-half teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half teaspoon soda, dissolved in hot water, steam two hours. Hard or liquid sauce, or both. INDIAN TAPIOCA PUDDING— One-third cup tapioca, one-fourth cup cornmeal, one quart scalded milk, half cup mo- lasses, two tablespoons butter, one-half teaspoon salt, one tea- spoon ginger and cinnamon mixed, one cup cold milk

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