Tapioca Cream Pudding

Ingredients

• Three tablespoons tapioca
• cover with water
• soak four hours
• put in one quart milk
• stir in the yolks of three eggs
• and a little salt
• Make a frosting of the three eggs

Method

1. 1

   Stir till it begins to thicken.

2. 2

   Spread frosting over the top.

3. 3

   Flavor to taste.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 43. The excerpt below is the record exactly as published.

and a little salt. Bake half an hour. CHOCOLATE PUDDING. Half a cake of chocolate, vanilla to flavor, scant half pint of soda cracker crumbs, butter size of an egg, one half pint boiled milk, whites of six eggs, half cup of sug- ar, salt to taste; boilin a mould for onehour. Serve hot. HOMINY PUDDING. One cup of cold boiled hominy, two cups of milk, one tablespoonful sugar, one teaspoonful butter, a pinch of salt, two egos. Work the melted butter well into the hominy, mashing all lumps, then the beaten yolks, next sugar and salt, then gradually the milk ; lastly the PUDDINGS. Yo NAT whites. Beat until perfectly smooth, and bake in a greased pudding dish until delicately browned. POTATO PUDDING. One cup of sugar, one cup of butter, ten eggs, one pound and a half of potato mashed very fine, one gill of cream, half a nutmeg ; flavor with cinnamon, and brandy. Bake in a rich puff paste, in a quick oven. FLOUR PUDDING. Four eggs, two cups flour, one pint of sweet milk, two teaspoonfuls baking powder, one teaspoonful salt. Wine sauce. TAPIOCA CREAM PUDDING. Three tablespoons tapioca ; cover with water, and soak four hours ; pour off the water, put in one quart milk ; over the fire, when it boils, stir in the yolks of three eggs and alittle salt ; stir till it begins to thicken. Makea frosting of the three eggs

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