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Tapioca Pudding

Name: Tapioca Pudding
Yield: 2 servings
Ingredients: lb. of tapioca; a pint of new milk; the yolks of four eggs; the whites of two; a table-spoonful of brandy; sugar; nutmeg; a ora. of butter

From Consult me, 1902

Serves 2

Can be served with melted butter, wine, and sugar.

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 485. The excerpt below is the record exactly as published.

TAPIOCA PUDDING.— Put lb. of tapioca into a saucepan of cold water ; when it boils, strain it to a pint of new milk ; boil till it soaks up all the milk, and put it out to cooL Beat the yolks of four eggs, and the whites of two, a table-spoonful of brandy, sugar, nutmeg, and a ora. of butter

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