Tapioca Pudding

Ingredients

• Cover three tablespoons tapioca
• with water overnight; add one quart milk
• a small piece of salt
• beat the yolks of three eggs
• and sugar
• with vanilla

Method

1. 1

   Boil the mixture until thick, then cover with beaten egg whites.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 70. The excerpt below is the record exactly as published.

and sugar between the apples; grate a small nutmeg over; soak as man; slices of bread or rolls as will cover it; over which put a plate, and a weight, to keep the bread close upon the apples; bake two hours in a quick oven, then turn it out Quarter of a pound of butter, and half a pound of sugar, to half a peck of tart apples. GROUND RICE PUDDING. This is an economical pudding, made with two pints of sweet milk, a teaoupful of ground rice, two tablespoonfuls of sugar, three eggs, and a little ground nutmeg. Bring half the quantity of milk to the boiling point, with the nut- meg or any other flavoring matter, and sugar. In the other half of the milk beat up the rice floor into a thin bat- ter, adding to it through a strainer the hot seasoned milk, stirring all the time. The eggs well-whisked should next be added. A sprinkling of salt is an improvement. Bake this mixture in a moderate oven for'a little over an hour, say seventy minutes, or boil in a battered basin or shape. Serve with apricot, preserve, or marmalade, or indeed any kind of jam. FIG PUDDING. One-half pound figs, one-quarter pound grated bread, two and a half ounces powdered sugar, three ounces batter, two eggs, one teacup of milk. Chop the figs small and mil first with the butter, then all the other ingredients by de- 1M Hotheb's Cook Book grees; batter a mold, sprinkle with bread-crumbs, cover it tight and boil for three hoars. BREAD AND BUTTER PUDDING. Place as many slices of thin cat bread and butter as you like in a pie-dish, say ten or twelve slices, sprinkle a few well-washed currants between the layers, beat up halt a' dozen of eggs in two pints of new ■ milk, adding sugar to taste and a little flavoring, such as nutmeg or cinnamon, and poor over the bread and butter. Bake for an hour and ten minutes, and send it to table in the dish it has been baked in. CABINET PUDDING. One quart of milk, four eggs, four tablespoonfols of sugar, half a teaspoonful of salt, one tablespoonful of but- ter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants. Have a little more of the corranta than of the two other fruits . Beat the eggs, sugar, and salt together, and add the milk. Butter a three-pint padding mold (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in a layer of cake. Again sprinkle in fruit, and pat in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the padding stand two hours, and steam an hoar and a quarter. Serve with wine or creamy sauce. SNOW PUDDING. One half package Cox's gelatine; pour over it a cup of cold water and add one and one-half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well-beaten eggs; beat all together until very light; put in a glass dish and poor over it castard made as Mother's Cook Boos. 169 follows: One pint milk, yolks of four eggs, and grated rind of one lemon; boil. Splendid. CARROT PUDDING. One pound grated carrots, three-fourths pound chopped fiiiet, half pound each raisins and currants, four tablespoons sugar, eight tablespoons flour, and spices to suit the taste. Boil four hoars, place in the oven for twenty minutes, and serve with wine sauce. LEMON PUDDING. Half pound of sugar, half pound of batter, five eggs, half gill brandy, rind and juice of one large lemon; beat well the batter and sugar, whisk the eggs, add them to the lemon, grate the peel, line a dish with puff-paste, and bake in a moderate oven. ROLY-POLY. Take one quart of floor; make good biscuit crust; roll oat one-half inch thick and spread with any kind of fruit, fresh or preserved; fold so that the fruit will not ran oat; dip cloth into boiling water, and flour it and lay around the padding closely, leaving room to swell; steam one and one-half hoars; serve with boiled sauce ; or lay in steamer without a cloth, and steam for one hoar. COTTAGE PUDDING. One-half cup of sugar, one cup of milk, one pint of floor, three tablespoonfols of melted batter, one teaspoonfal soda, two of cream of tartar, two eggs, a little salt; bake one- quarter of an hoar in small pans. Mother's Cook Book. COCOANUT PUDDING. Beat two eggs with one cupful of new u quarter of a pound of grated coooanut; mil tablospoonfuls each of grated bread and pi two ounces of melted batter, five ounces of n teaspoonful of grated lemon-peel; beat t together; pour the mixture into a buttered c in a slow oven; then torn it out, dost sugi serve. This pudding may be either boiled 01 CREAM PUDDING. Stir together one pint cream, three ounces e of three eggs, and a little grated nutmeg; beaten whites, stirring lightly, and ponr into : plate on which has been sprinkled the or bread to about the thickness of an ordinary < over the top a layer of bread-crumbs, and ba TAPIOCA PUDDING. Cover three tablespoons tapioca with wat< night; add one quart milk, a small piece of salt, and boil; beat the yolks of three eggs sugar, and boil the whole to a very thick with vanilla

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