Tapioca Pudding

Ingredients

• Soak 1/2 a cupful of tapioca
• bring a qt. of milk to boiling point
• Beat the yolks of 5 eggs
• a cup of sugar
• 1 teaspoon of vanilla
• 3 tablespoonfuls of powdered sugar

Method

1. 1

   Soak tapioca in a pint of cold water.

2. 2

   Boil for 20 minutes or until transparent.

3. 3

   In a double boiler, bring milk to boiling point with a little salt.

4. 4

   Beat yolks with sugar, add to milk, stirring until smooth.

5. 5

   When thick, remove from heat and add tapioca.

6. 6

   Pour into a pudding dish.

7. 7

   Whip egg whites with powdered sugar and vanilla, spread over pudding, and brown lightly in the oven.

8. 8

   Serve very cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 66. The excerpt below is the record exactly as published.

Tapioca Pudding. Soak i/> a cupful of tapioca U liuur in a pi. of cold walcr. Tlini put it in saucepan and let it boil 20 minutes or until it is transparent: if it becomes too thick add a little more water. In a double l)oiler bring a (jt. of milk to lioiling point with thevellow rind of Vi' ^^ Vernon and a little salt. Beat tbe yolks of fi eggs witb a cup" of sugar, add them to tbe milk, stirring until smootb and creamv. but not allowing it to boil. Wlieii thick, remove from lire and add tlie tapioca, blending thoroughlv. Bour it into a pudding disb. Heat tbe whites of tbe eggs to a stiff froth with three tablesjioonfuls of ]iowdered sugar and ont^ teas]->oonful of vanilla. Spread over pudding and brown liglit Iv in tbe oven. Tbe pudding reouires no baking and is d(>licioiis. Serve very cold. ^ Miss :Mixnii-: Witt. Pineapple Tapioca Pudding. Four lemons. 2 cups of sugar

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