Tapioca Pudding
From La cuisine creole, 1885
If this is wanted for one person, take half the quantity of tapioca and milk.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 92. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Put a coflfee-cup of tapioca (soak ît well first) into a pint and a half of milk, set ît where it will get hot slowly, take it oflf when it boils, and when cool add four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.