Peach Tapioca

Ingredients

• one-half cupful of tapioca
• layer of canned peaches
• one tablespoonful of sugar
• the whites of two eggs
• two tablespoons of sugar
• one-half cupful of cream

Method

1. 1

   Soak tapioca overnight.

2. 2

   Layer peaches in a buttered dish, pour over sweetened tapioca, add another layer of peaches, and bake for half an hour.

3. 3

   Spread beaten egg whites with sugar over the peaches and return to the oven until brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 46. The excerpt below is the record exactly as published.

two tablespoons of sugar and then slightly brown in the oven. Maple Custard. — Scald one pint of rich milk in a double boiler and when hot add a tablespoonful of cornstarch mixed with one-third of a cupful of cold milk. Just before taking from the fire add two table- spoonfuls of fine-shaved maple sugar and the beaten yolks of three eggs. Stir until smooth, adding when cool a pinch of salt and half a tea- spoonful of vanilla. Use whiles of the eggs with sugar for frosting. By including whiles of eggs in the custard and omitting the cornstarch a delicious cup-custard can be made. Molasses Bread Pudding — Stir into one quart of milk one pint of bread crumbs, one cup of molasses, one cup of raisins, seeded, cinna- mon and nutmeg to flavor. Bake in a slow oven for three hours, stir- ring a little when first heated. Serve hot with cream. Peach Roll. — Into four cups of flour sift two teaspoons of baking powder, add two cUps sour cream, one teaspoon soda and a pinch of salt. Roll out thin and cover with canned peaches which have been drained from the juice. Sprinkle with sugar. Cut the dough into strips and roll up. Bake or steam one-half hour. If baked, pour a little water into the pan. Serve with the reserved juice or with cream and Peach Tapioca. — Soak one-half cupful of tapioca over night in plenty of cold water. Cover the bottom of a buttered pudding dish with a layer of canned peaches, pour over this the tapioca, which has been sweetened with one tablespoonful of sugar, put over this another layer of the peaches and bake in a moderate oven for half an hour. Beat the whites of two eggs until very slifT, add two tables poo nfuls of sugar, spread this over the peaches and return to the oven until a delicate brown. Add more sugar to the juice left from the canned peaches, beat one-half cupful of cream

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