Tapioca Pudding

Ingredients

• one quart milk
• the yolks of four eggs
• ten tablespoons of sugar
• one cup of tapioca
• a pinch of salt

Method

1. 1

   Boil milk and tapioca together, beat eggs and sugar to cream, add to mixture and boil until thick.

2. 2

   Top with beaten egg whites and sugar, brown in oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 136. The excerpt below is the record exactly as published.

Tapioca Pudding with Apples. Soak one and one-half cups pearl tapioca in cold water with one-half teaspoon salt, soak several hours, slice three large apples in thick slices, greenings are best. Put in a buttered baking dish, first a layer of apples, then tapioca, three layers of each. Cover dish closely and cook slowly in oven or back of range till apples are thoroughly cooked. Serve hot with hard •sauce, flavored with vanilla. Mrs. J. L. Whitlock. Cream Tapioca Pudding. Soak three tablespoonfuls of tapioca in water; pour off the water and add to the tapioca one quart boiling milk, boil ten minutes. Beat the yolks of four eggs with a cup of sugar, add three tablepoonfuls of prepared cocoanut, boil five minutes longer and pour into a pudding dish. Beat the whites of the eggs to a stiff froth with three tablespoons of powdered sugar. Put this over the pudding, sprinkle with cocoanut and let it brown. Mrs. L. C. Pitxer. Graham Pudding. One cup of molasses, one cup of sour cream, one table- spoon of butter, two cups chopped and seeded raisins, two tea- spoons cinnamon, one-half of grated nutmeg, one teaspoon of salt, two cups graham flour, and last a teaspoon of soda mois- tened with a little milk. Steam two and one-half hours. Sauce for this puddixg. — Wet one tablespoon of flour and stir it in one and a half cups of hot water. Add a small cup sugar and little salt. Boil. Take from fire and when a lit- tle cool, stir in the beaten yolk of one egg; then fold in the white of an egg, well beaten. Flavor to taste. S. M. Slocum. 17 262 New Century Cook Book. Graham Pudding. Two eggs, one cup sweet milk, three-fourths cup molasses, one cup graham flour, one cup chopped raisins, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one-half teaspoon cloves, pinch of salt, two flat teaspoons soda. If steamed in cups one hour will be sufficient. Two tablespoonfuls to a cup. It may look thin, but is all right. Sauce for Same. — One cup sugar, one-half cut butter, one egg well beaten, one grated lemon and juice. E. B. Shepard. Graham Pudding. One and one-half cups of graham flour, one-half cup of molasses, one-fourth cup of butter, one-half cup of sweet milk, one teaspoon of soda, one-half cup of raisins chopped fine, one- half cup of currants, one egg, salt and spice to taste. A little cinnamon, cloves and nutmeg is good. Steam two hours in double boiler. Sauce. — One cup of sugar, one-third cup of butter creamed, one egg well beaten, one-half cup of boiling water. Flavor with vanilla or to taste. Mrs. L. Munger Jones. Graham Pudding. One-half cup molasses, one-quarter cup melted butter, one and one-half cups entire wheat or graham flour, one-half cup sour milk, one-half cup seeded raisins, yolks of two eggs. Steam one and one-half to two hours. Sauce. — One cup pulverized sugar, butter, size small egg. Mix nicely. Add the whites of the two eggs beaten to stiff froth. One teaspoon vanilla. Mrs. D. H. Lamberson. Graham Pudding. Two cups graham flour, one cup sweet milk, one cup mo- lasses, one cup stoned raisins, one heaping teaspoon soda; steam three hours. Use small cup. Eat with cream. Mrs. A. J. White. Graham Pudding. One egg, one-half cup of molasses, one-half cup sweet milk, one-half teaspoon soda, one-halt cup seeded raisins, two cups graham flour, a little salt, steam two hours, serve with a sweet sauce. Mrs. Wm. C. Con ant. New Century Cook Book. 263 Lemon Pudding. Line a deep dish with puff paste, mix the yolks of four eggs, one cup sugar, one tablespoon butter, grated rind and juice of one lemon, one-half cup milk, and three tablespoons bread crumbs. Lastly add the beaten whites of the eggs. Cover with a meringue and bake twenty minutes in a moderate oven. Mrs. Allan A. Gilbert. Lemon Pudding. Put the thin rind of a large fresh lemon into a pint and one-half milk; after a half hour, boil milk and pour over half pound grated bread crumbs, add ounce and one-half butter, three tablespoons sugar, three eggs, well beaten, bake in but- tered dish three-fourths hour. Serve warm with sauce. Mrs. Martha Parrish. Tapioca Pudding. One quart milk, the yolks of four eggs, ten tablespoons of sugar, one cup of tapioca soaked until soft, a pinch of salt

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