Tapioca Pudding

Ingredients

• 2 tablespoonfuls tapioca
• Yolks of two eggs
• ½ cup of sugar
• 1 quart of milk

Method

1. 1

   Soak the tapioca in water for one hour, then drain and add to the milk in a double boiler.

2. 2

   Cook until clear.

3. 3

   Beat the eggs with the sugar, then mix with the milk and tapioca, cooking for three minutes.

4. 4

   Add salt and vanilla, and let cool.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 31. The excerpt below is the record exactly as published.

Tapioca Pudding 2 tablespoonfuls tapioca. Yolks of two eggs. 1/2 CUP °f sugar. 1 quart of milk. Put the tapioca into a small half-cup of water and let it stand one hour. Then drain it FOR A LITTLE GIRL 117 and put it in the milk in the double boiler, and cook and stir it till the tapioca looks clear, like glass. Beat the eggs and mix the sugar with them, and beat again till both are light, and put them with the milk and tapioca and cook three minutes, stirring all the time. Then take it off the fire and add a saltspoonful of salt and a half-teaspoonful of vanilla, and let it get per- fectly cold. Floating Island 1 pint milk. 3 eggs. One-third cup of sugar. Put the milk on the stove to heat in a good- sized pan. Beat the whites of the eggs very stiff, and as soon as the milk scalds, — that is, gets a little wrinkled on top, — drop spoonfuls of the egg on to it in little islands ; let them stand there to cook just one minute, and then with the skimmer take them off and lay them on a plate. Put the milk where it will keep hot but not boil while you beat the yolks of the eggs stiff, mixing in the sugar and beating that, too. Pour the milk into the bowl of egg, a little at a time, beating all the while, and then put it in the double boiler and cook till it is .as thick 118 A LITTLE COOK BOOK as cream. Take it off the fire, stir in a salt- spoonful of salt and half a teaspoonful of vanilla, and set it away to cool. When it is dinner-time, strain the custard into a pretty dish and slip the whites off on top, one by one. If you like, you can dot them over with very tiny specks of red jelly. Cake and Custard Make a plain boiled custard, just as before, with — 1 pint of milk. Yolks of three eggs. One-third cup of sugar

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