Tapioca Pudding, Baked

Ingredients

• four tablespoonfuls of tapioca
• a quart of milk
• the thin rind of a lemon or an orange
• three eggs
• an ounce of butter

Method

1. 1

   Wash tapioca and boil with milk and lemon or orange rind.

2. 2

   Pour into a basin to cool, sweeten, and remove the peel.

3. 3

   Beat with eggs and butter, pour into a buttered dish, and bake in a well-heated oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1964. The excerpt below is the record exactly as published.

Tapioca Pudding, Baked. — Wash four tiible-spoonfuls of tapioca in water, then let it boil with a quart of milk and the thin rind ©f a lemon or an orange, or an inch of cinnamon. Pour it into a basin, let it get cold, sweeten it, and take out the peel. Beat it up with three eggs and an ounce of butter. Pour it into a buttered dish, and bake the pudding in a well-heated oven. The edge of the dish may be lined with puff paste or not. Time to bake, about three-quarters of an hour. Probable cost, Is. Sufficient for five or six persons. Tapioca Pudding, Boiled.— Wash two table-spoonfuls of tapioca, and let it soak in a pint of milk for an hour. Put it into a sauce- pan with an ounce of butter, a table-spoonful of sugar, and the thin rind of a lemon or an orange

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