Tapioca or Sago Pudding

Ingredients

• one-half pound of tapioca or sago
• three pints of boiling water
• one pint of milk
• one-quarter of a pound of butter
• four eggs
• three-quarters of a cup of sugar
• one grated lemon
• a little nutmeg

Method

1. 1

   Cook tapioca in boiling water until soft.

2. 2

   Add milk and butter, then mix with beaten eggs, sugar, lemon, and nutmeg.

3. 3

   Bake for about forty minutes.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 9. The excerpt below is the record exactly as published.

apioca mul Sago Pudding. For twelve persons. Put one-half pound of tapioca or sago in three pints of boiling water (never soak over night), stir and set on a slow fire ; stir continually to keep from sticking to the bottom. When it is all soft and jellied, put in double boiler with one pint of milk and one-quarter of a pound of butter and cook twenty minutes more until jellied again, setting away to cool. Beat up well four eggs with three-quarters of a cup of sugar (six ounces), one grated lemon, and a little nutmeg

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