Tapioca Cream Pudding

Ingredients

• 1 1/2 tablespoons minute tapioca
• 2 cups scalded milk
• 1 tablespoon salt
• 2 eggs
• 1 tablespoon vanilla
• 1 cup sugar

Method

1. 1

   Pick over tapioca and soak 1 hour in cold water to cover.

2. 2

   Drain, add to milk and cook in a double boiler until tapioca is transparent.

3. 3

   Mix the yolks with the sugar and salt.

4. 4

   Combine by pouring hot mixture slowly into egg mixture.

5. 5

   Return to double boiler and cook until it thickens while stirring constantly.

6. 6

   Fold in whites of eggs beaten until stiff, remove from range, chill and serve.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 34. The excerpt below is the record exactly as published.

TAPIOCA CREAM PUDDING 1 1 tablespoons minute 2 cups scalded milk \ tablespoon salt tapioca, or I cup 2 eggs 1 tablespoon vanilla pearl tapioca I cup sugar Pick over tapioca and soak 1 hour in cold water to cover. Drain, add to milk and cook in a double boiler until tapioca is transparent. Mix the yolks with the sugar and salt. Combine by pouring hot mixture slowly into egg mixture. Return to double boiler and cook until it thickens while stirring constantly. Fold in whites of eggs beaten until stiff, remove from range, chill and serve. SAGO PUDDING i cup sago I cup sugar I teaspoon vanilla or 2 cups scalded milk | teaspoon salt grated rind of a lemon 2 eggs Pick over sago and wash. Drain, add to milk and cook in a double boiler until sago is transparent. Mix the yolks with sugar and salt. Com- bine mixture by pouring hot mixture slowly into egg mixture and cook in a double boiler until thickened. Fold in the stiffly-beaten whites; remove from range. Flavor and mold. Serve cold with grape sauce. Eggs may be omitted and § cups sago used in place of the ^ cup. RICE PUDDING 2 cups steamed rice i cup milk I cup dates, stoned and 2 or 3 eggs | cup sugar cut into small pieces DESSERTS" 51 Add well-beaten yolks of eggs, sugar, milk and dates, cut in small pieces, to the steamed rice. Fold in the stiffly-beaten white and bake 30 minutes in a well-buttered and crumbed baking dish. Serve with cream or fruit sauce. Raisins may be used in place of dates. The eggs and milk may be omitted and the sugar and fruit added to the steamad rice and served. APPLE SNOW I cut apple pulp ^C'^hites 3 eggs Powdered sugar Pare, quarter and core 4 sour apples. Steam until soft and rub through sieve. There should be f cup apple pulp. Beat the whites of eggs until stiff; add gradually apples sweetened to taste. Pile lightly on a dish and serve with custard sauce. One tablespoon lemon juice may be added. CUSTARD SAUCE U cups scalded milk ^ cup sugar or syrup f teaspoon vanilla Yolks 3 eggs | teaspoon salt Beat the yolks slightly, add sugar and salt. Stir constantly while adding gradually the hot milk to the yolk mixture. Return to the double boiler. Cook in the double boiler, stirring constantly until mixture thickens, and a coating is formed on the spoon. Chill and flavor. If cooked too long, custard will curdle. Should this happen, beating the mixture with a Dover egg beater will restore the smooth consistency. When eggs are scarce, use use 2 yolks and I tablespoon cornstarch. PRUNE WHIP Follow directions for apple snow, substituting f cup prune pulp. Pulp of fresh fruit or steamed, dried apricots or peaches may be used in place of the apple pulp. FRUIT BLANC MANGE 3 cups fruit juice I cup sugar, unless fruit Dash of salt 5 scant cup cornstarch juice is sweet ^ cup water enough 2 tablespoons lemon juice Heat the fruit juice in the top part of a double boiler, placed directly over the fire, until boiling point is reached. Add the cornstarch mixed with the cold water, sugar and salt, stirring all the time until thickened. Put into lower part of double boiler, filled | full of boihng water and cook 20 minutes. Add lemon juice and pour Into molds. Serve with whipped cream. Sago or tapioca may be used in place of the cornstarch. BLANC MANGE 4 cups scalded milk ^ cup sugar or syrup | cup milk i cup cornstarch | teaspoon salt 1 teaspoon vanilla Mix the dry ingredients, stir in the ^ cup of milk and add the mixture to the scalded milk in a double boiler, stirring all the time until thickened. Cook 30 minutes. Add flavoring and mold. Stiffly-beaten whites of eggs may be folded into the mixture. 52 THE METROPOLITAN LIFE COOK BOOK CHOCOLATE BLANC MANGE Prepare according to recipe for blanc mange. Add 1 square of melted chocolate, to which | cup of boiling water has been added. Mix thoroughly. Mold and chill. Serve with plain or whipped cream. PRUNE PUDDING 5 pound prunes 1 tablespoon lemon juice 1| cups boiling water 2 cups cold water Rind \ lemon | cup cornstarch 1 cup sugar

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