Peach-and-Tapioca Pudding

Ingredients

• one can of peaches
• a generous half-pint of tapioca
• three-fourths of a cupful of sugar
• half a teaspoonful of salt
• one quart of water

Method

1. 1

   Soak tapioca overnight in cold water.

2. 2

   Cook tapioca with water in a double-boiler for one hour.

3. 3

   Add salt, sugar, and peach juice.

4. 4

   Layer tapioca and peaches in a buttered dish and bake for one hour.

5. 5

   Serve with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 321. The excerpt below is the record exactly as published.

Peach-and-Tapioca Pudding. For this pudding there will be required one can of peaches, a generous half-pint of tapioca, three-fourths of a cupful of sugar, half a teaspoonf ul of salt, and one quart of water. Soak the tapioca over night in the cold water. In the morning turn it, with the water, into a double-boiler, and cook for one hour. On removing from the stove, add the salt, sugar, and juice of the peaches, and stir thor- oughly. Pour a layer of the mixture into a well-buttered pudding-dish; then lay in the peaches, and pour over the fruit the remainder of the tapioca. Bake in a mod- erately hot oven for one hour. Cool it a little, and serve with sugar and cream. • * Boiled Sago or Tapioca Pudding. Wash a cupful of sago or tapioca, and soak it over night in two cupfuls of cold water. In the morning pour off the water, and put the tapioca into the double- boiler. Add a generous quart of milk and one teaspoon- ful of salt. Cook for an hour, and serve with sugar and cream. * Steamed Berry Pudding. To make enough pudding for six or eight persons one requires a pint of milk, a pint and a half of flour, a pint and a half of blueberries or blackberries, half a teaspoon- ful of salt, two level teaspoonfuls of baking-powder, and an egg. Mix the salt and baking-powder with the flour, and rub through a sieve. Add the milk, the egg, well beaten, and then the berries. Pour the batter into a buttered tin mould or basin, — one that will hold more than two quarts, — and steam for two hours. Serve with hard sauce or any rich liquid sauce. 614 MISS PARLOA'S KITCHEN COMPANION. * Blueberry Pudding. For six persons use one quart of berries, one quart of milk, a pint and a half of stale bread, two eggs, one tea- spoonful of salt, one-quarter of a nutmeg, grated, and four table-spoonfuls of sugar. Soak the bread and milk for two hours; then break up the bread with a spoon. Beat the eggs, salt, sugar, and nutmeg together. Add this mixture to the bread and milk. Stir well, and then add the berries. Turn into a pudding-dish, and bake in a slow oven for fifty minutes. Serve with a creamy or foaming sauce. * Baked Berry Pudding. The materials needed are : two cupfuls and a half of flour, one cupful of milk, half a cupful of sugar, two table-spoonfuls of butter, two heaping teaspoonfuls of baking-powder, the whites of three eggs, and one quart of berries, — blueberries or blackberries. Rub the butter and sugar together. Beat the whites of the eggs to a stiff froth. Mix the flour and baking- powder. Add the milk to the sugar and butter; then stir in the flour, and add the beaten whites ; finally add the berries. Pour into a buttered pudding-dish that will hold nearly three quarts. Bake in a moderate oven for three-quarters of an hour, and serve with a hot sauce. By some people the addition of a little nutmeg may be considered as an improvement. * Batter Berry Pudding. This is not so rich a pudding as that just described, but it is very nice. It is made of a pint of milk, one pint and a half of flour, a quart of berries, four eggs, half a teaspoonful of salt

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