Tapioca Pudding (Miss Eleanor G. Butherford)

Ingredients

• ½ cup of granulated tapioca
• 1 quart of new milk
• ½ cup of sugar
• 4 eggs
• A pinch of salt

Method

1. 1

   Put milk in a double boiler.

2. 2

   Cover the tapioca with cold milk.

3. 3

   Beat the yolks of eggs with the sugar, add the tapioca and stir into the boiling milk, stirring constantly to keep it smooth.

4. 4

   When thick enough remove from the fire and flavor with vanilla.

5. 5

   When cool cover with the whites of the eggs, well beaten with ½ cup of sugar.

6. 6

   Brown in the oven.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 61. The excerpt below is the record exactly as published.

% cup of sugar and pinch of salt beaten together. Cook until a little thick, stirring constantly. Remove from the stove, add 166 a little vanilla and pour into shells. Grate nut- meg over it and add the beaten white of an egg, browned lightly in oven. Cream Lemon Custard (Mrs. Wm. Sourber.) 2 lemons (juice and rind). 1 cup of sugar. 2 cups of milk. 4 large teaspoons of cornstarch. 1 tablespoon of butter. 2 eggs. (Whites beaten separately with four tablespoons of sugar.) Bake crust first, fill with custard and last the whites of eggs. This makes two pies. German Lemon Pie (Mrs. BicJcer.) 1 lemon (grated rinds and juice). 1 cup of white sugar. 1 cup of molasses. 2 heaping tablespoons of flour, legg. 1 pint of water. (Scant.) Top % cup of sour cream. % cup of thick milk. % teaspoon of soda. 2 cups of white sugar. 2 scant cups of flour. Make crust for four pies. Drop top with spoon. 167 Lemon Custard Pie (Mrs. S. H. Butherford.) 1 cup of sugar. 3 eggs (yolk). 1 lemon (grated rind and juice). 2 tablespoons of cornstarch dissolved in cold water. Stir all together, add a cup of boiling water and cook until it thickens. Pour into your baked crust. Put the beaten whites over the top and brown in oven. Pumpkin Pie (Mrs. James Boyd.) 1% pints of strained pumpkin. A good pinch of salt. A small teacup of sugar. An even teaspoon each of ginger and cinna- mon. % nutmeg grated. 3 eggs beaten together. 1 pint of milk, % of it cream. Last of all add a wine glass of sherry and brandy mixed. If not sweet enough or spicy enough, more can be used to taste. Pumpkin Pie (Mrs. Donald I. Butherford.) 1 cup of grated pumpkin. 1 cup of sugar. 1 egg. 1 tablespoon of cornstarch. 168 1 pint of milk. A pinch of salt. Spice to taste. It is not necessary to bake pie crust first. Potato Pudding (Mrs. J. E. Rutherford.) 1% pounds of potato. 1 pound of granulated sugar. '% pound of butter. 6 eggs. 2 lemons (rind and juice). Boil and mash the potatoes, and when almost cold beat it and the butter into a cream. Beat sugar and yolks of eggs very light. Add them and the lemon to the cream mixture, and beat in the stiffly beaten whites of the eggs last. Line four pie plates with crust, divide the batter be- tween them, and bake. 169 FOR WRITTEN RECIPES VI DESSERTS Brown Betty Put into a buttered baking dish a layer of chopped tart apples, then a layer of bread crumbs. Sprinkle with sugar and cinnamon and bits of butter. Fill the dish in this way having the top layer crumbs. Bake three quarters of an hour in a moderate oven. Serve either hot or cold with cream and sugar, or hard sauce. Creme Boule (Mrs. John Y. Boyd.) Make a pap of one quart of milk and one pint of flour. Boil for a few minutes. Make two cups of brown sugar into taffy. Mix with the pap while boiling. Pour into mold and let it stand until cold. Serve with whipped cream. Cottage Pudding (Miss Eleanor G. Butherford.) 1 cup of sugar. 1 cup of sweet milk. 1 egg. 1 pint of flour. 1 teaspoon of soda. 2 teaspoons of cream of tartar. Bake in moderate oven about half an hour. 170 Sauce for the Pudding 4 heaping tablespoons of sugar. 1 tablespoon of flour. 2 tablespoons of butter. Beat all together until like cream. Just be- fore using stir in boiling water to make it the consistency of starch. Flavor with vanilla. This sauce is very nice on hot Taylor cakes or gingerbread. Tapioca Pudding (Miss Eleanor G. Butherford.) % cup of granulated tapioca. 1 quart of new milk. % cup of sugar. 4 eggs. A pinch of salt

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