vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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 The new home cook book (1896), page 85. The excerpt below is the record exactly as published.
TAPIOCA PUDDING. Mrs. H. F. Waite. One cup tapioca in five cups water, one cup sugar and one lemon. Wash the tapioca ; add the water ; put it in a tin pail, in a kettle of water ; let it boil two hours or more and until it is perfectly clear; jusst before taking up, add a teaspoon of salt, one cup of sugar and rind and juice of a lemon; stir thoroughly; place to cool; eat with cream and sugar. TAPIOCA PUDDING. Mrs. Rice. Cover three tablespoons tapioca with water ; stand over night ; add one quart milk, a small piece of butter, a little salt, and boil ; beat the yolks of three eggs with a cup of sugar
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