Tapioca Cream Pudding

Ingredients

• three pints of milk
• one pint of cold water
• one teacupful of tapioca
• half a teaspoonful of salt
• the rind and juice of an orange
• three eggs
• a cupful and a quarter of powdered sugar

Method

1. 1

   Wash the tapioca and soak it overnight in cold water.

2. 2

   In the morning, combine tapioca, milk, and grated orange rind in a double-boiler and cook for half an hour.

3. 3

   Beat the yolks of the eggs with orange juice, salt, and one cupful of sugar.

4. 4

   Gradually pour the boiling mixture onto the egg mixture, stirring continuously, then turn into a pudding-dish.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 345. The excerpt below is the record exactly as published.

Tapioca Cream Pudding. These are the ingredients needed : three pints of milk, one pint of cold water, one teacupful of tapioca, half a teaspoonful of salt, the rind and juice of an orange, three eggs, and a cupful and a quarter of powdered sugar

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