Tapioca and Rhubarb Pudding

Ingredients

• 0.5 lb. tapioca
• 1 Cold water
• 6 stalks of red rhubarb
• 2 cups of milk
• 1 teaspoonful of arrowroot
• 2 eggs
• Sugar to taste

Method

1. 1

   Soak tapioca in cold water for 2 hours, then cut up rhubarb and mix with tapioca and some sugar in a pudding dish and bake in a slow oven till cooked.

2. 2

   Make a custard with the yolks of the eggs, the milk, arrowroot, and sugar to taste.

3. 3

   Pour over baked tapioca and rhubarb, and put in the oven to firm.

4. 4

   Beat the whites to a stiff froth, add a little sugar, spread on top, return to oven to brown for about 5 minutes.

5. 5

   To be eaten hot or cold.

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 RHUBARB PUDDING. | lb. tapioca. I Cold water. 6 stalks of red rhubarb. 2 cups of milk. Sugar. I 2 eggs. 1 teaspoonful of arrowroot. Soak tapioca in cold water for 2 hours, then cut up rhubarb and mix with tapioca some sugar in a pudding dish and bake in a slow oven till cooked. Make a custard with the yolks of the which from its softness impairs the teeth through want of exer- cise in mastication and clogs the digestion. €elipse Oatcakes There is no more valuable food than Oats. The coarse grains of the meal play a most important part in their own and the digest- ing of other foods. largest Sale in the World. . . Delightful either to meat or with preserves. YOUR GROCER CAN SUPPLY YOU. hb 107 eggs, the milk, arrowroot, and sugar to taste

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