Tapioca and Cocoanut Pudding

Ingredients

• 1 tablespoonful of tapioca
• 2 tablespoonfuls of desiccated cocoanut
• 0.5 pint of milk
• 1 oz. sugar
• 0.5 oz. butter
• 2 eggs
• 0.5 teaspoonful vanilla essence

Method

1. 1

   Soak the tapioca in cold water for two hours, then put it in a pan with the milk and butter and stir till it boils.

2. 2

   Beat up the eggs, keeping out one white on a plate, add the sugar and essence, and when the tapioca is quite clear stir in the cocoanut and egg.

3. 3

   Pour into a buttered pie dish and bake in a moderately hot oven till set.

4. 4

   Beat up the white stiffly and add to it one tablespoonful of sugar, spread it over the pudding, and sprinkle also a little of the cocoanut.

5. 5

   Brown in the oven if desired.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 39. The excerpt below is the record exactly as published.

TAPIOCA AND COCOANUT PUDDING. tablespoonfuls of tapioca. 2 tablespoonfuls of desiccated cocoanut. | pint of milk. 1 oz. sugar. \ oz. butter. ? eggs. ^ teaspoonful vanilla essence. Soak the tapioca in cold water for two hours, then put it in a pan with the milk and butter and stir till it boils. Beat up the eggs, keeping out one white on a plate, add the sugar and essence, and when the tapioca is quite clear stir in the cocoanut and egg. Pour into a buttered pie dish and bake in a moderately hot oven till set. Beat up the white stiffly and add to it one tablespoonful of sugar, spread it over the pudding, and sprinkle also a little of the cocoanut. Brown in the oven if desired. Mrs. Thomson, Cransley, Pollokshields. LEMON SAGO. 1 teacupful sago or tapioca. I 4 teacupfuls water. 2 lemons. | Sweeten to taste with syrup. Wash the tapioca. Put on the water to boil with a piece of lemon rind (without any of the white part), and when it boils remove rind and stir in the tapioca or sago. Boil till clear, stir- ring all the time. Add the juice of the lemons and syrup Serve hot or cold. Mrs. A. P. White, Shawlands. APPLES AND SAGO. 4, s, or 6 apples, pared and I t breakfastcupful of sago. cored. | 1 breakfastcupful of brown sugar. Grease a pie dish. Put the apples in whole, then the sago and 108 sugar. Fill the dish with either cold or boiling water. When half cooked turn the apples and stir the sago very, gently. Return to the oven to finish cooking. Miss Barnett, Crosshill. CUSTARD. 2 eggs

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