Tapioca and Rice, Baked

Ingredients

• half a tea-cupful of rice
• half a tea-cupful of tapioca
• about three pints of skim milk
• a small piece of butter the size of a threepenny-piece

Method

1. 1

   Wash the rice and tapioca.

2. 2

   Put them into a pie-dish, and pour over them about three pints of skim milk.

3. 3

   Place a small piece of butter in the dish, and bake in a moderately-heated oven.

4. 4

   When a brown skin covers the surface of the pudding, it is done enough.

5. 5

   It will take from one and a half to two hours.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 83. The excerpt below is the record exactly as published.

Tapioca and Rice, baked. Game Soup. Stewed Steak. Boiled Lentils. Potatoes. Gooseberry Tart. Cheese. Marketing. For the Day.— Three pounds of tender Steak, cut evenly and about one and a half inches thick. (See Marketing, January 1st.) Potatoes. For To-morrow.— To be sent first thing in the morning, four pounds thick Flank of Beef ; a bundle of Khubarb. Scotch Barley and Dried Peas will be wanted. Breakfast. —Toasted Bacon and Toasted Eggs (January 19th) ; Vienna Bread (August 26th) ; Bread and Milk (January 25th). Luncheon. — Bissoles (January 6th). Tapioca and Rice, Raked. — Wash half a tea-cupful of rice and half a tea-cupful of tapioca. But them into a pie-dish, and pour over them about three pints of skim milk (fresh milk is, of course, to be preferred). Place a small piece of butter the size of a threepenny-piece

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