Tapioca Cream Pudding

Ingredients

• One cup of tapioca
• 1 qt. of milk
• 1 tablespoonful of cornstarch
• 4 eggs
• a little salt
• sugar to taste

Method

1. 1

   Soak tapioca overnight, boil milk, stir in tapioca, boil for 10 minutes.

2. 2

   Dissolve cornstarch in milk, add beaten yolks, stir into tapioca, season, and boil once.

3. 3

   Spread beaten egg whites over pudding and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 18. The excerpt below is the record exactly as published.

Tapioca Cream Pudding. One cup of tapioca soaked over night in cold water, boil 1 qt. of milk and stir in the tapioca, boil 10 minutes, stirring all the time. 59 April. Dissolve i tablespoonful of cornstarch in y2 cup of milk, add the beaten yolks of 4 eggs and stir into the tapioca, add a little salt, sweeten to taste and boil up once. Flavor to taste. Beat the whites of 4 eggs and 2 tablespoonfuls of sugar; flavor, spread over the pudding and brown in oven. 30. — Bread Meringue. Beat the yolks of 4 eggs light, add gradu- ally 1 cup of granulated sugar, beating all the while, and the grated rind of one lemon. Mix 1 pt. of bread crumbs with 1 qt. of milk, pour this on the eggs and sugar. Mix well, and bake in a moderate oven until stiff. When done, make a meringue of the whites of 2 eggs and 4 tablespoonfuls of powdered sugar ; put on the pudding and brown in a quick oven. — From " Table Talk," Phila- delphia. MAY. I. — Lemon Pudding. Make a sponge cake of 6 eggs, j4 tt>. of sugar, 6 ozs. of flour. Divide the latter in 3 parts and bake in jelly cake pans. Let it cool, make a custard of a pt. of milk, 3 eggs, Y^ teaspoon ful of cornstarch, the juice and grated rind of 2 lemons, ^ of a lb. of butter and sugar to taste

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