Tapioca Pudding
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 45. The excerpt below is the record exactly as published.
Tapioca Pudding Soak the tapioca, add sugar and flavour- ing — eggs if desired ; fill up with milk, PLAIN COOKING 145 and grate a little nutmeg over ; place small pieces of blitter on the top, and bake gently. 297. Bullet Tapioca Unless this tapioca is thoroughly soaked or simmered, it will make a most unpalatable pudding. This pudding is certainly nicer without eggs. After sweetening and flavour- ing, put the butter and nutmeg over, and cook very gently. 298. Macaroni Pudding Boil the macaroni in milk, to which a pinch of salt has been added, and let it simmer until quite tender. Place in a pie-dish with some castor sugar and whatever flavouring
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