Tapioca Pudding

Ingredients

• six tablespoonfuls of tapioca
• one pint of cold water
• a teaspoonful of cinnamon
• one cup of sugar
• juice of two lemons
• grated rind of one lemon
• one quart of water

Method

1. 1

   Soak tapioca in cold water overnight.

2. 2

   Drain and place in a baking dish.

3. 3

   Add cinnamon, nutmeg, sugar, lemon juice, and grated rind.

4. 4

   Add water and bake until clear.

5. 5

   Optionally, add sliced apples.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 86. The excerpt below is the record exactly as published.

six tablespoonfuls of tapioca in one pint of cold water over night. Next morning, drain off the water and put the tapi- oca in a baking-dish, adding a teaspoonful of cinnamon, a very- little nutmeg, one cup of sugar, juice of two and grated rind of one lemon, add one quart of water, put it in the oven and bake till quite clear. If you choose you can put sliced apples through the pudding. CREAM TAPIOCA PUDDING. >oak three tablespoonfuls of tapioca in water over night, put the tapioca into a quart of boiling milk and boil half an hour. Beat the yolks of four eggs with a cup of sugar, add three table- spoonfuls of thick cream, stir in and boil ten minutes longer, pour into a pudding dish, beat whites and stir in three tablespoonfuls of sugar. Put this over the top, sprinkle cocoanut over all, and brown for five minutes. STEAMED TAPIOCA PUDDING. Soak one cup of tapioca ic milk over night; add one quart of milk, one cup of white sugar, two eggs, butter the size of an egg, one cup of raisins, season with nutmeg. Steam two hours. OBAXGE PUDDING. Peel and slice six oranges, take out all the seeds, put the slices in a pudding-dish, in alternate layers with the sugar; make a soft custard of one pint of sweet milk, two tablespoonfuls of cornstarch, one-half cup of sugar, yolks of three eggs. Boil the milk, put in the sugar and yolks of eggs when warm; when it comes to a boil, stir in the cornstarch; let it get cold and pour over the oranges; beat the whites of the eggs to a stiff froth, and put over the top, brown in the oven, and serve. Or, line the bottom of a pudding-dish with stale sponge cake; slice over the cake six oranges; make a boiled custard of one quart of milk, five eggs, leaving out the whites of four, beat to a stiff froth, adding the sugar, put on top of the pudding, and bake it in the oven until brown. 146 PUDDINGS AND SAUCES. BREAD PUDDING. (No. 1.) One quart of grated bread crumbs, one quart of milk, yolks of four eggs well beaten, butter size of an egg, one cup of sugar, two teaspoonfuls of Equity baking-powder, and two tea- spoonfuls of extract of lemon; mix all well together and bake. Beat the whites of the eggs with a cupful of powdered sugar, flavor with one teaspoonful of extract of orange or lemon, cover the pudding with it, and bake until a light brown. BREAD PUDDING. (No. 2.) One quart of sweet milk, two cups of fine bread crumbs (stale and dry), four eggs, two tablespoonfuls of melted butter, nutmeg to taste, one-fourth teaspoon of soda, dissolved in hot water. Beat the yolks very light, and, having soaked the bread crumbs well in milk, stir with the yolks, then add the butter and season- ing, with the soda, lastly the whites of the eggs. Bake to a fine brown, and eat hot, with pudding sauce. BREAD AND BUTTER PUDDING. Take six slices of bread and butter them; take a pudding-dish and fill it with alternate layers of bread and fruit, raisins or cur- rants; when the dish is full, make a good custard of one quart of milk, four well beaten eggs, one cup of sugar, and spices to suit taste; pour this over the pudding, and bake in a slow oven till done. It is very nice made with cherries, gooseberries, or any other kind of fruit. COTTAGE PUDDING. One cupful of sugar and one of milk, one tablespoonful of but- ter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Hub the butter and su- gar together, beat in the yolks, then the milk and salt, the beaten whites, alternately with the flour and baking-powder; bake or steam in a buttered pudding-dish. Serve with liquid sauce. PORCUPINE PUDDING. Make a sponge cake, and after it is baked, put it in a deep dish, and pour over it a boiled custard, made of the yolks of PUDDINGS AND SAUCES. 147 four eggs, and a quart of sweet milk; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, spread this over the pudding, and set it in the oven to dry; then take a cupful of blanched almonds and stick them into the frosting as thickly as possible. BIRD'S NEST PUDDING. Pare six large apples, take out the cores, lay them in a baking- dish, fill the holes with sugar, cinnamon and nutmeg. Make a rich custard, pour it over the apples. Bake one half hour, and serve with sauce. SNOW PUDDING. Cover one-half of a package of gelatine with cold water, and when softened, stir into it a pint of boiling water; add one cup- ful of sugar, or sugar to taste, and the juice of two lemons

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