Strawberry Tapioca
From Harper's cook book encyclopædia, 1902
Serves 6
Can substitute peaches or pineapples.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 358. The excerpt below is the record exactly as published.
Strawberry Tapioca PUDDINGS, ETC. Tapioca Pudding inches square. Slice and butter it, and lay the pieces back as they were before you split them. Make a cus- tard with four eggs and a quart of new milk ; flavor and sweeten to taste. It is very nice if you use almond flavor in the cake, and lemon or vanilla in the custard. Lay the slices in a baking-dish, so that when the custard is poured over them it will be nearly full. Bake half an hour. Strawberry Tapioca. — Soak over- night a large teacupful of tapioca in cold water ; in the morning put half of it in an earthenware baking-dish, or in the porcelain one of a silver pudding-dish. Sprinkle sugar over the tapioca ; then on this put a quart of berries
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