Tapioca Pudding (No. 1)

Ingredients

• two and a half tablespoonful tapioca
• one cup water
• one pint milk
• yolks of two eggs
• two tablespoonfuls sugar
• one-half teaspoonful vanilla

Method

1. 1

   Soak tapioca in water for an hour.

2. 2

   Heat milk in a double boiler, beat in yolks and sugar.

3. 3

   Add tapioca and cook for one hour, stirring occasionally.

4. 4

   Pour over canned fruit in another dish, cool, and add vanilla.

5. 5

   Beat egg whites with sugar, stir half into pudding, spread the rest on top, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 53. The excerpt below is the record exactly as published.

two and a half tablespoonful tapioca in one cup water for an hour. Heat one pint milk in double boiler and when hot beat in yolks of two eggs and two tablespoonfuls sugar. Add tapioca and cook one hour, stirring every few minutes. When this pudding is done put any kind of canned fruit in the bottom of another dish, pour the hot pudding over it. Cool and add one-half teaspoonful vanilla. Beat whites of eggs to a stiff froth, with two spoonfuls pow- dered sugar and stir one-half of it into pud- ding. Spread the rest on the top and brown in oven. Serve a piece of fruit with each dish. 50. Tapioca Pudding (No. 2). — Soak one- quarter cup tapioca over night. Heat one pint milk and add beaten yolks of two eggs, one- third cup sugar and tapioca, stirring1 con- stantly. Cook two minutes. When cool stir in beaten whites of the eggs and flavor with vanilla. 51. Tapioca Pudding (No. 3). — An even ta- blespoonful tapioca, soaked two hours in nearly a cup of milk. Stir into this the yolk of one egg, a little salt, and sugar to taste. Bake fifteen minutes. Beat white stiff, sweet- en and spread over. Eat with hard sauce if hot, or with cream if cold. THE PHYSICAL CULTURE COOK BOOK, 167 52. Raspberry Tapioca Pudding.— For a small mold of this pudding there will be re- quired one pint of water, four tablespoonfuls of tapioca, one tablespoonful of lemon juice, one-third of a teaspoonful of salt, and a pint and a half of raspberries. Put the water in a saucepan and on the fire. When it begins to boil sprinkle in the tapioca exotique, stirring all the while. Cook for ten minutes, stirring continually ; then add the su- gar, salt and lemon juice. Rinse a mold in cold water. Put a few spoonfuls of the tapioca into it ; then a layer of raspberries, and again tapioca. Go on in this way until all the mate- rials are used. Set the mold in a cool place for several hours. At serving time turn the pudding out on a flat dish, and serve with su- gar and cream or soft1 custard. 53. Rutter Grutza (Very nice). — Stir three tablespoonfuls farina into one quart boiling water and cook one-half hour; add sugar to taote and color with the juice of raspberries. Boil about ten minutes or until thick. Put in mold to cool. Turn out and serve, surrounded by raspberries. 54. Cornstarch Pudding. — Heat one pint milk in double boiler to boiling point, and stir 168 ?MM pfiVSieAL et&¥tfftfi &&& wook, in one and a half tablesponfuls cornstarch wet in a little of the (cold) milk, two and a half tablespoonfuls sugar, and boil until it thickens. Then pour into mold, to cool, and serve cold with chocolate sauce or a boiled custard made as follows : Heat one pint milk to boiling in double boiler. Beat the yolks of three eggs with three tablespoonfuls sugar, and pour some of the boiling milk into them, stirring the while. Put all back into double boiler and let thicken. Flavor with vanilla and let cool. If a custard is made in this way, there will be no danger of curdling. 55. Chocolate Cornstarch. — Make the same as cornstarch pudding, but add two and one- half tablespoonfuls chocolate to the boiling milk before the cornstarch is put in. Eat with boiled custard sauce, as above. 56. Chocolate Pudding. — Put one pint milk in double boiler with one-third box gelatine, and let stand one-half hour (or until dissolved) on the back of the stove, where it will not boil. Stir two tablespoonfuls sugar, two of choco- late, and two of hot water in a saucepan over a hot fire for about a minute, when it should be smooth. Stir this into the milk and gela- tine, add small pinch salt and yolks of two i fts PHYSICAL .CULWRB eeeie B65& 169 well-beaten eggs. Put into mold. Serve cold with vanilla sauce, made as follows, just be- fore using: Beat whites of two eggs to stiff froth. Beat in one-half cup powdered sugar; add gradu- ally three tablespoonfuls milk and one-half teaspoonful vanilla

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