vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steamed Tapioca Pudding
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 86. The excerpt below is the record exactly as published.
STEAMED TAPIOCA PUDDING. Soak one cup of tapioca ic milk over night; add one quart of milk, one cup of white sugar, two eggs, butter the size of an egg, one cup of raisins, season with nutmeg
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