Tapioca Pudding

Ingredients

• Put a pint of milk
• six ounces of tapioca
• three ounces of sugar
• one ounce of butter
• a pinch of salt
• the grated rind of half a lemon
• the yolks of three eggs
• the whites of two whipped

Method

1. 1

   Combine milk, tapioca, sugar, butter, salt, and lemon rind in a stewpan, boil, then simmer for a quarter of an hour.

2. 2

   Remove from heat, add yolks and whipped whites, mix well, and pour into a buttered pie-dish.

3. 3

   Bake for about half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 179. The excerpt below is the record exactly as published.

TAPIOCA PUDDING. Put a pint of milk into a stewpan with six ounces of tapioca, three ounces of sugar, one ounce of butter, a pinch PRACTICAL HOUSEHOLD COOKERY. 407 of salt, and the grated rind of half a lemon ; stir the lot over the fire till it boils, then cover the stewpan and let it simmer for a quarter of an hour, after which draw the stewpan from the fire, add the yolks of three eggs, and the whites of two whipped; mix the lot well together, and pour it into a pie-dish previously spread with butter, put the pudding in a moderately-heated oven to bake for about half an hour, and serve. Note. — Sago, semolina, rice, vermicelli, macaroni, and tagliatelli can be prepared and baked in the same manner, and vanilla or orange-flower water essence substituted for lemon rind. 826. RICE PUDDING. Wash half a pound of Italian rice, and boil it for fifteen minutes in a stewpan with a pint and a half of good milk, a quarter of a pound of pounded sugar, a pinch of salt

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