Tapioca Pudding

Ingredients

• one pound of tapioca
• in one quart of water or milk
• one quart of milk
• six ounces of sugar
• four ounces of butter
• a pinch of salt
• the grated rind of half a lemon
• one pint of milk into which ten yolks have been beaten

Method

1. 1

   Soak one pound of tapioca in one quart of water or milk for three hours, or over night.

2. 2

   Set one quart of milk to boil with six ounces of sugar.

3. 3

   When it boils add the soaked tapioca and let simmer till clear; take off the fire, stir in four ounces of butter, a pinch of salt, the grated rind of half a lemon, and mix into it one pint of milk into which ten yolks have been beaten.

4. 4

   Last, add the whites beaten to a froth, fill into the prepared molds, and bake till the eggs are set.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 72. The excerpt below is the record exactly as published.

TAPIOCA PUDDING. 555.— STEAMED RICE AND FRUIT PUD- ^°"' Puddings may be prepared after the same DINGS. formula. The sago should be washed and soaked Prepare two quarts of boiled rice No. 545, and for some time, or over night, in milk or water. It let simmer with one quart of milk, till it is all may be steamed, or slowly boiled, till the grains absorbed. are transparent; and it may be baked like plain Take six ounces of sugar, eight ounces of sul- rice pudding. tanas, 4 ounces of currants, four ounces of mixed When the sago has steamed or boiled sufficient, citron and orange peel, the grated rind of one and is clear, custard, sugar and butter may be lemon, a pinch of salt, eight ounces of cold butter, added, and the pudding finished like other custard ten egg-yolks; flavor mace paddings, with and without fruit, and baked till Chcp the butter fine into some flour, mix all the the custard is set. dry ingredients into the rice, add the butter and A very light pudding in obtained by beating the the beaten yolks, fill in large or small pudding whites to a froth, adding them the last thing before molds. Steam for one hour. Serve with a cream baking, sauce, flavored rum ^62 —PLAIN TAPIOCA PUDDING. 556. — RICE CAKES. Soak one pound of tapioca in one quart of Prepare the rice custard No 550 and bake in a water or milk for three hours, or over night. Set square pan same as for Farina Cake No. 509. one quart of milk to boil with sight ounces of Raisins, currants and other fruit cut in dice may sugar When it boils add the soaked tapioca and be added, for variety. Serve cut in squares or let simmer till clear; take off the fire, stir in four 62 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ounces of butter, a pinch of salt, the grated rind of half a lemon, and mix into it one pint of milk into which ten yolks have been beaten

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