Tapioca Pudding

Ingredients

• 1 cup tapioca
• 1 quart of milk
• 2 tablespoons melted butter
• 2 tablespoons of sugar
• 4 eggs

Method

1. 1

   Soak tapioca for 2 hours in cold water, then add milk and soak for 2 more hours.

2. 2

   Beat butter and sugar, add to tapioca with beaten egg yolks, stir well, and bake until brown.

3. 3

   Add beaten egg whites and return to oven to brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 255. The excerpt below is the record exactly as published.

tablespoons of sugar; sj^read fruit jelly or jam over the pudding, then cover it with the frosting and set it in the oven to brown slightly. To be served cold. No one ever tires of this delicious, old=fashioned dessert. RAISIN PUDDING.— Cream together 1 cup sugar and ^ cup butter; add 2 well beaten eggs, ^ cup milk and 2 cups flour into which f teaspoon of baking powder has been sifted; mix all well, and add 1 cup seeded raisins which have been sprinkled with a little flour; steam 2 hours. Serve with a good hot sauce. Or (2) stir chopped and seeded raisins into a common bread pudding and bake; see " Bread Pudding." RASPBERRY PUDDING — Rub together 1| cups sugar, and ^ cup butter; add ^ cup milk, and 2 eggs; stir together well, and add 2 cups flour with -| teaspoon of baking powder sifted in, and, lastly, add 2 cups fresh raspberries. Steam 3 hours. RATAFIA PUDDING. 1 quart of milk. 4 tablespoons of sugar. 2 eggs. ^ pound of ratafias. 2 teaspoons of corn-starch. Flavor with cinnamon. Scald the milk in a double boiler; beat the sugar, eggs, and corn=starch together, and stir into the scalding milk; when it thick- ens, pour it into a well-buttered pudding=disli; cover the top of the pudding with the ratafias — right side upwards — and bake ^ hour. (For directions for making ratafias, see our chapter on " Candy.") RHUBARB PUDDING— Butter a basin which will hold 1^ pints, and line it with good suet crust rolled out to the thickness of I inch. Fill it with rhubarb which has been stewed for ^ hour with a little moist sugar and the rind of half a lemon. Cover the pudding with pastry, rolled out to the same thickness as the sides, pinch the edges securely, tie in a cloth, and boil 2 hours, or until done; then turn out carefully, and cut a small opening in the top for the escape of the steam. Serve with sweetened melted butter, or cream and sifted sugar. RICE PUDDING — Use 1 pint milk, 1 tablespoon washed rice, ■^ cup raisins, ^ cup sugar, a little salt and nutmeg. Mix and put to bake; stir 4 times to keep rice and raisins mixed; let it bake about 1 hour, or until the rice is done. Serve cold with cream and sugar. A Hint. — It is not generally known that the cheap, broken rice is better for puddings than the more expensive article. One tablespoon of this, well washed, the usual quantity of milk and sugar, and a pinch of grated nutmeg, with a little butter, will make an excellent rice pudding. Bake very slowly. 334 PUDDINGS Rice Pudding No. 2. — Soak f cup rice in milk till soft, then add 4 cups milk, a pinch of salt, and 2 tablespoons sugar; x)ut in the oven and bake very slowly for 2 hours; it should be of the consistency of jelly when done. The secret of success with this pudding is to bake very slowly, and bake a long time. A cup of seeded raisins is a great improvement if added when it is put in the oven. Thick sweet cream is the best sauce for it, or sugar and cream mixed. Sago and Tapicoa puddings made in the same way are delicious, but without any raisins. Rice Pudding No. 3. — Use 2 tablespoons rice, 1 quart milk, ^ teacup white sugar, 1 teaspoon vanilla or lemon; a little salt; scald the rice, then add the other ingredients and scatter on top a little butter cut in small bits. Bake 2 hours in a slow oven. Pour over it ^ hour be- fore it is done ^ teacup cold milk; this will make it creamy. ROLY POLY PUDDING.— Use 1 cup chopped suet, 3 cups flour, 1 even teaspoon of baking powder, 1 even teaspoon of salt. Mix the suet, flour, salt and baking powder together; then wuth a lit- tle cold water make a stiff dough; roll out in a long strip, and spread it with jam, preserves or fruit, leaving a little space at the edges free ; wet the edges and roll up the strip. Dip a pudding cloth in hot water; flour it well; put in the pudding, roll, tie up the ends and wind it with a string to keep it in place; boil 2 hours. Serve with sweet sauce with a trifle of lemon juice. The roly-poly can be baked in a buttered pan, if preferred, but without the cloth. SPONGE PUDDING.— Use 1 cup butter rubbed into 3 cups flour; 1 teaspoon soda stirred in 1 cup molasses; 1 cup sweet milk; ^ teaspoon cinnamon, ^ teaspoon nutmeg; 1 cup fruit, if liked; steam 1^ hours. SUET PUDDING. 1 cup of chopped suet. 1 egg. 1 cup of seeded raisins„ 1 teaspoon of salt. 1 cup of molasses. 1 teaspoon of soda. 1 cup of sour milk. Steam 2 hours. 3 cups of flour. SUET PUDDING No. 2, 1 cup molasses. ^ cup dried currants. 1 cup sweet milk. 2| cups flour. 1 cup suet, chopped fine. ^ teaspoon of soda. 1 cup of raisins. Mix well, add salt and spice to taste, and steam 2 hours. Eat with liquid sauce. If suet is objected to, or cannot be obtained, ^ cup of butter may be used. Be sure the i^udding is thoroughly done. This is a good pudding to follow a picked up dinner, or if the supply is a little short, as it is rather substantial. PUDDINGS 335 8TEAMED PUDDING. 1 cup of molasses. 1 teaspoon soda. ^ cup butter (scant). 1 teaspoon salt. 1 cup sour milk. 2 teaspoons of cinnamon or in- 1 cup raisins chopped fine. stead of this ^ a nutmeg. Steam 2| hours. 3 cups flour. TAPIOCA PUDDING.— Soak 1 cup tapioca for 2 hours in cold water enough to cover it; if not all absorbed drain off what is left; add 1 quart of milk, and soak 2 hours longer; when the tapioca is quite soft, beat together 2 tablespoons melted butter and 2 table- sjpoons of sugar. Add this to the tapioca with the yolks of 4 eggs

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