Tapioca Pudding
From Blue Ribbon and Pure Gold cook book, 1905
This may be served hot, or very cold. A custard sauce is often poured over it.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 57. The excerpt below is the record exactly as published.
Tapioca Pudding—Add 13 tablespoons Pure Gold quick tapioca to 2 cups scalded milk, and cook in double boiler until transparent. Beat yolk of an egg, { teaspoon salt, and ¢ cup sugar, add tapioca mixture gradually. Put back into double boiler and cook for 10 or 15 minutes. Fold in stiffly beaten egg white, and 1 teaspoon Pure Gold flavoring
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