Tapioca Pudding (1)

Ingredients

• Four tablespoonfuls of tapioca
• one quart of milk
• three eggs
• one ounce of butter
• one cup of sugar

Method

1. 1

   Boil tapioca in milk until dissolved.

2. 2

   Add butter, sugar, and eggs while milk is hot, then bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 310. The excerpt below is the record exactly as published.

three eggs well; one cup of sugar; one cup of soft butter ; add one pint of milk, into which dissolve one teaspoonful of soda, after which add the flour. Mix lightly, and bake thirty minutes in a quick oven ; pour it all in a dripping-pan, and * when done cut it in small square pieces. Steam Pudding {Good). — Half a cup of sugar; three tablespoon- fuls of butter ; two eggs well beaten ; two cups of sweet milk ; flour enough to make a stiff batter ; one teaspoonful of soda; two of cream tartar; one cup of currants, and one of raisins. Boil it two hours; eat it with cold sauce. 484 THE hearthstone; ok, life at home. Hasty Pudding. — Boil water, a quart, three pints, or two quarts, according to the size of family ; sift your meal, stir five or six spoon- fuls of it thoroughly into a bowl of water; when the water in the kettle boils, pour into it the contents of the bowl ; stir it well and let it boil up thick ; put in salt to suit your taste, then stand over the kettle and sprinkle in meal, handful after handful, stirring it very thoroughly all the time, and letting it boil between whiles. When it is so thick that you stir it with difficulty, it is about right. It takes about half an hour's cooking. Eat with milk or molasses. Either Indian meal or r)'e meal may be used. Green Corn Pudding. — Allow one long ear of sweet corn for each person; take half a pint of milk, one egg, a dessertspoonful of white sugar, one of sweet butter, and a teaspoonful of salt to every two ears; beat the egg and sugar well together, and add the milk and salt ; cut the corn off the cobs with a sharp knife, and chop the divided grains with a chopping-knife, but not too fine — or, better still, split each row of grains down the middle before cutting them off the cobs ; stir the chopped corn into the milk, and bake in a brisk oven in custard-cups or a tin pan until the top is nicely browned, but not hardened. Serve hot, without .sauce. Some prefer it cold. Tapioca Pudding (i). — Four tablespoonfuls of tapioca, one quart of milk, three eggs, one ounce of butter, one cup of sugar. Put the tapioca in the milk and boil in a kettle of water until it dissolves. Add the butter, sugar and c^^^ while the milk is hot, and bake it half an hour. Sauce of butter, sugar and nutmeg. Tapioca Pudding (2). — To two quarts of warm milk put eight tablespoonfuls of tapioca, four beaten eggs, a tablcspoonful of butter, and cinnamon or mace to the taste; mix four tablespoonfuls of white powdered sugar and a wine-glass of wine ; stir it into the rest of the ingredients. Turn the whole into a pudding-dish that has a lining of pastry, and bake immediately. Lemon Pudding (i). — Three-quarters of a pound of sugar, three- quarters of a pound of butter, yolks of twelve eggs ; the peel of three lemons and juice of two; paste in the bottom of the dish. COOKERY RECIPES. 485 Lemon Pudding (2). — One-quarter of a pound of butter, peel and juice of two lemons, two rolled crackers, six tablespoonfuls of wine, six eggs, one pint of cream or milk ; sugar to taste. Baked Flour Pudding. — One quart of milk

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