Tapioca Pudding, French

Ingredients

• two ounces of tapioca
• half a pint of water
• half a pint of milk
• a well-beaten egg
• sugar to taste
• flavouring to taste

Method

1. 1

   Boil tapioca in water until it begins to melt, then add milk gradually and boil until thick.

2. 2

   Add beaten egg, sugar, and flavouring, then bake gently for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1965. The excerpt below is the record exactly as published.

Tapioca Pudding, Prencli. — Take two ounces of tapioca, and boil it in half a pint of water until it begins to melt, then add half a pint of milk by degrees, and boil until the tapioca becomes very thick : add a well-beaten egg, sugar, and flavouring to taste, and bake gently for three-quarters of an hour. This preparation of tapioca is superior to any other, is nourishing, and suitable for delicate children. Tapioca Pudding, Simple. — Wash and drain a tea-cupful "of tapioca, and put it into a buttered baking-dish large enough to hold about three pints. Sprinkle over it a table-spoonful of finely-grated bread-crumbs, a little nutmeg, cinnamon, or lemon-peel, and fill the dish with cold milk. Put in a piece of butter the size of a small nut, and bake the pudding in a moderate oven. When the sur- face of the pudding is covered with a brightly- browned skin it is done enough. Send sugar to table

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