Peach-and-Tapioca Pudding

Ingredients

• One small cupful tapioca
• one can peaches
• half-cup sugar
• three cupfuls of water

Method

1. 1

   Soak the tapioca overnight in three cupfuls of water; the next day arrange the canned peaches in a dish, pouring over them about a cupful of the liquor from the can; sprinkle them well with sugar, pour the tapioca on them, and bake until this is clear.

2. 2

   Eat hot with hard sauce.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.

Peach-and-Tapioca Pudding. Peach-andrTapioca Puddvng. — One small cupful tapioca, one can peaches, half -cup sugar. Soak the tapioca overnight in three cupfuls of water ; the next day arrange the canned peaches in a dish, pouring over them 237 WHAT TO EAT — HOW TO SEBVJE IT about a cupful of the liquor from the can ; sprinkle them well with sugar, pour the ta- pioca on them, and bake until this is clear. Eat hot with hard sauce. 6. Salmon Soup. Mutton Chops. Baked Onions. Stuffed Egg-Plant. Cream Rice Pudding. Salmon Smip. — One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonf ul butter, pepper and salt to taste. Pick to pieces the contents of a can of salmon, removing the bones, bits of skin, etc. ; put over the fire with the water and seasoning, and cook half an hour ; stir in the butter, the milk, and the crumbs, and serve. Pass sliced lemon with this. Stuffed Egg 'Plant — Boil an egg-plant thirty minutes, cut it in half, and scrape out the inside ; mash this up with two ta- blespoonfuls of butter, and pepper and salt to taste; fill the two halves of the shell, sprinkle with crumbs, and brown in the oven. 228 FAMILY DINNERS FOB AUTUMN Cream Rice Pudding, — Three cups milk, three tablespoonfuls rice, one cupful sugar, one teaspoonf ul vanilla. Wash the rice, put it with the milk, sugar, and flavoring into a pan, and bake in a slow oven for three or four hours. Every time a crust forms on top, stir it in, until just before taking it from the oven. Eat cold. 229 FAIOLT DINNERS FOR WINTBR 1. Turnip Puree. Roast Turkey. Fried Parsnips. Browned Onions. Mashed Potatoes. Orange Roly-Poly. Tuimip Puree. — Eight turnips, one onion, one stalk celery, four cups water, two cups milk, one tablespoonful butter, one table- spoonful flour, pepper and salt to taste. Peel and cut up the turnips, and put them over the fire with the onion in the four cups of water; let them cook until tender, and then rub them through the colander, and put them back on the fire. Cook the butter and flour together in a saucepan ; add the milk, stir into the turnip, season to taste, and serve. Browned Onions, — Peel rather small on- ions, and boil them until tender; drain off 230 FAMILY DINNERS FOE WINTER the water, and pour over the onions a cup- ful of soup or gravy ; let the onions simmer in this for ten minutes ; then take them out, and keep them hot while you thicken the gravy with browned flour. Pour over the onions just before sending to the table. Orange Eoly-Poly. — Two cups flour, one and a half cups milk, one tablespoonful but- ter, one tablespoonful lard, two teaspoonfuls baking-powder, one saltspoonful salt, four fair-sized sweet oranges, half-cup sugar

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