Tapioca Custard Pudding

Ingredients

• 1 heaping cup tapioca
• 6 cups milk
• 0.5 cup sugar
• 1 ounce butter
• 4 eggs

Method

1. 1

   Soak tapioca in half the milk for 2 hours.

2. 2

   Boil the other half of the milk with sugar, stir in soaked tapioca, simmer until transparent.

3. 3

   Stir in butter and eggs, then bake.

4. 4

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 222. The excerpt below is the record exactly as published.

Tapioca custard pudding {2 qts, 20 cents, with sauce, 25 cents.) Cherry and raspberry pie (2 pies, 16 cents.) White Mountain ice cream (36 cents.) Nuts, raisins, cheese, crackers, condi- ments (average, 35 cents.) Bread, butter 10, coffee, tea, sugar 14. Milk 24, cream 10. Total, $447; 35 persons; nearly 13 cents a plate. 720— Green Corn Soup. Any good simple soup not specially flavored may have grated corn and some milk added to it and will be generally acceptable. For a rule for 30 to 35 per- sons take: 5 quarts soup stock. I or 2 quarts milk. I can of corn or a quart of green corn grated. I tablespoon minced onion. % lb, salt pork. Boil a carrot, turnip and onion with the meat, bones and water that makes the stock. Cut the pork in dice and fry it light brown, and then pour away the fat, boil up the milk in the pork pan to obtain the flavor of the frying, and pour all back into the stock pot. Strain into a clean saucepan, add the minced onion, the corn mashed or grated, boil up and sea- son, and sprinkle a little parsley finely minced. 721— Boiled Muskallonge. The muskallonge is fish like the pick- erel. It is convenient sometimes to have another name even for the same fish fcr the purjDOses of a bill of fare. Mark off the fish in individual portions. Have the water ready boiling, put in a bay leaf, an onion and 4 cloves and salt and piece of lemon if at hand, drop in the fish, boil gently at the side of the range not over half an hour. Serve wi^h egg sauce or other kinds suitable for boiled fish, and a spoonful of potato. 722— Potatoes, HoUandaise. Cut raw potatoes in quarters lenghtwise as if to be fried, ^ then trim to a rough kidney shape, boil in salted water, take off before they break, drain, and sprinkle with parsley, melted ^ butter, salt and lemon juice. Serve with the fish on the same plate. There used to be a Dutch kidney potato of small size but much esteemed, ^vhich these cut potatoes are intended to imitate SAN FRANCISCO HOTEL GAZETTE'S 82 and, like those of Holland, are to be simply cooked. 723— Fricassee of Chicken, Parisienne. Cut tender chickens in joints, pepper and salt and roll in flour, either fry or bake brown^ using enough oil, clarified butler or drippings to baste with. Make yellow fricassee sauce — that is, white sauce with yolk of.egg added and lemon juice and cayenne, and prepare a pint cupful^ of Parisienpe potatoes. Serve sauce in the dish, piece of chicken in it, potatoes around and, if wished, decorate further with button mushrooms same size as the potatoes. Fricassee, is the French word for fry, and seems to have meant fried chicken with sauce at first, but fricassees are variously put up. The term "Parisi- enne," is one of the convenient designa- tions that, like "a la Russe," means but little and does no harm. Two chickens can be cut into 28 or 30 pieces. 724 — Haricot cf Mutt:n, Brurgeoise. Haricot, is the name of a stew of meat with vegetables in it. Bourgeoise signi- fies that it is common — in family style. Haricots is also the French for beans. Cut up the breast and neck of mutton, brown it first in a pan either in oven or on top of stove, with frequent stirring. Then put in a saucepan with turnip, car- rot and onion cut in large pieces. Stew till tender, season plainly with salt and depper and thicken the liquor. 725— Beot3 Plain. Boil the beets, peel in cold water, cut them in dice size of cherries, season with salt and one spoonful of roast meat fat shaken about in them to keep them from drying out and serve so without sauce. 726— Tapioca Custard Pudding. I heaping cup tapioca — J^ pound. 6 cups milk — 3 pints. ^ cup sugar — 4 ounces. I ounce butter — small egg size. 4 eggs

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