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Tapioca Pudding, Boiled

Name: Tapioca Pudding, Boiled
Yield: 2 servings
Ingredients: two tablespoonfuls of tapioca; a pint of milk; an ounce of butter; a tablespoonful of sugar; the thin rind of a lemon or an orange; the yolks of four and the whites of two well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 2

Time to boil is an hour and a half.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1964. The excerpt below is the record exactly as published.

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, or any flavouring that may be preferred. Let it boil, then stir it over a gentle fire for a quarter of an hour. Pour it out, remove the rind, and let the tapioca cool. Stir in with it the yolks of four and the whites of two well-beaten eggs

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