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Tapioca Pudding
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 107. The excerpt below is the record exactly as published.
Tapioca Pudding—Ingredients-—3 tablespoonfuls — of tapioca, 4 eggs, 3 tablespoonfuls of sugar, 3 tablespoonfuls of prepared cocoanut, I qt. of milk. Soak the tapioca in water over night, put it in the milk and boil three-quarters of an hour. Beat the yolks of the eggs into a cup of sugar, add the cocoanut, stir in and boil ten minutes longer ; pour into a pudding dish ; beat the whites of the eggs to a stiff froth, stir in three tablespoonfuls of sugar; put this over the top and sprinkle with cocoanut and brown five min- utes. 646. Tapioca Pudding—lIngredients—1o tablespoonfuls of tapioca, I qt. of rich milk, 2 tablespoonfuls of butter, 6 tablespoonfuls of white sugar, I lemon. Take the tapioca, wash it in warm water, drain and put the tapioca in a pan with the milk. Set the pan over a kettle of boiling water and stir till it thickens; then add the butter, sugar and lemon, grated (or flavor to suit the taste with good lemon
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