Tapioca Pudding
From The handy dictionary of cookery, 1890
This pudding may be served hot or cold; best served hot if yolks and whites are beaten separately.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 101. The excerpt below is the record exactly as published.
three eggs with two tablespoonfuls of sugar ; when the tapioca is quite cool add to it the sugar and eggs. Pour the mixture into a buttered pie-dish
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