Tapioca Pudding I

Ingredients

• 5 table-spoons tapioca
• 1 quart milk
• 1 table-spoon butter
• | cup brown sugar
• (3 eggs)

Method

1. 1

   Soak the tapioca overnight, or if this has not been done, let it simmer for half-an-hour in water.

2. 2

   Drain and add the milk, sugar, melted butter and a little salt.

3. 3

   Butter a dish and bake in a moderate oven for an hour.

4. 4

   Three eggs and a little vanilla can be added.

5. 5

   They should be thoroughly well beaten and stirred into the milk.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 3. The excerpt below is the record exactly as published.

1 table-spoon butter \ tea-spoon vanilla Cook the rice for twenty minutes in a large sauce-pan of salted boiling water. Drain it and cook it in the milk in a double-boiler for ten minutes. Beat the yolks until light and creamy. Add the sugar and softened butter. Stir the eggs, etc. into the rice and cook for live minutes, but do not allow it to boil. Let it get cold. Beat well together, add the vanilla, and lightly stir in the whites beaten to a stiff froth. Bake in a buttered mould for half-an-hour. Serve with a sauce. Tapioca Pudding — I 5 table-spoons tapioca 1 quart milk 1 table-spoon butter | cup brown sugar (3 eggs) Soak the tapioca over night, or if this has not been done, let it simmer for half-an-hour in water. Drain and add the milk, sugar, melted 11 The Pudding Book butter and a little salt. Butter a dish and bake in a moderate oven for an hour. Three eggs and a little vanilla can be added. They should be thoroughly well beaten and stirred into the milk. * Tapioca Pudding — II 1 breakfast-cup tapioca 5 eggs 1 quart milk

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