Tapioca Pudding

Ingredients

• Two tablespoonfuls of tapioca
• One quart of milk
• the yolks of eggs
• one cupful of sugar
• the whites of four eggs
• two-thirds of a cupful of powdered sugar

Method

1. 1

   Put tapioca to soak overnight in enough water to cover it.

2. 2

   Put milk in a double boiler, beat yolks and sugar, stir into boiling milk and boil until thickens.

3. 3

   Put tapioca into a pudding dish, pour hot custard over it, mix thoroughly and bake for half an hour.

4. 4

   Spread beaten whites over the custard, return to oven and brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.

Tapioca Pudding. Two tablespoonfuls of tapioca put to soak over night in enough water to cover it. Put a quart of milk in a double boiler, beat the yolks of eggs and one cupful of sugar; stir into the boiling milk and boil until it thickens. Put the tapioca into a pudding dish, pour -the hot custard over the tapioca, mix the two together thoroughly and bake for one half hour. Beat the whites of four eggs to a stiff froth with two-thirds of a cupful of powdered sugar; spread over the custard, return to the oven and leave there until the frosting is a golden brown. Serve either hot or cold. Tapioca Ice. One cupful of tapioca soaked over night; in the morning place upon the stove and when it begins to boil put in a large cupful of sugar and boil until it is clear. Clear a good sized pineapple free from all specks and chop fine; pour the tapioca boiling hot over the pineapple and stir together. The hot tapioca will sufficiently moisten the pineapple; pour into moulds or cups, and when cold serve with cream and sugar. Suet Pudding. Two-thirds of a cupful of suet chopped fine, one cupful of molasses, one cupful of sweet milk, one cupful of stoned raisins, one-half cupful of sugar, three cupfuls of flour, one teaspoonful of soda, one grated nut- meg. Mix all together thoroughly, put in a pudding dish and steam three hours. Serve with sauce. Puddings 147 Suet Pudding No. 2. Two-thirds of a cupful of suet chopped fine, two-thirds of a cupful of molasses, one-half cupful of sour milk, one and one-half cupfuls of flour, one teaspoonful of soda, one of cloves, one of cinnamon, one beaten egg, one cupful of stoned raisins; stir together and boil or steam for three hours. Graham Pudding. One cupful of molasses, one cup- ful of sweet milk, one cupful of stoned raisins, one beaten ^ZZy 0^6 tablespoonful of melted butter, one teaspoonful of soda, two cupfuls of Graham flour; put in a pudding dish, steam for two hours, and serve with sauce. Charlotte Pudding. Grease a pudding dish with butter, put in a layer of bread crumbs, then a layer of sliced apples, pour over them a cupful of milk in which has been dissolved a piece of butter the size of an Charlotte Pudding. egg, Bake One hour. Chocolate Pudding. One quart of milk

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