Tapioca Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

3 oz. of tapioca ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
1 quart of milk ↝ Milk, NFS [Milk, reduced fat]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
flavouring of vanilla, grated lemon-rind, or bitter almonds ↝ Vanilla extract [Spices and Herbs]
about 12 drops of the essence of almonds or vanilla, whichever is preferred ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
puff-paste

Instructions (7)

Wash the tapioca, and let it stew gently in the milk by the side of the fire for 1/4 hour, occasionally stirring it.
Let it cool a little.
Mix with it the butter, sugar, and eggs, which should be well beaten.
Flavour with either vanilla, grated lemon-rind, or bitter almonds, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred.
Butter a pie-dish, and line the edges with puff-paste.
Put in the pudding, and bake in a moderate oven for an hour.

If boiled

Add a little more tapioca, and boil it in a buttered basin 1-1/2 hour.

Original Text

TAPIOCA PUDDING.

1370. INGREDIENTS.—3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, 1/4 lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds.

Mode.—Wash the tapioca, and let it stew gently in the milk by the side of the fire for 1/4 hour, occasionally stirring it; then let it cool a little; mix with it the butter, sugar, and eggs, which should be well beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred. Butter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin 1-1/2 hour.

Time.—1 hour to bake, 1-1/2 hour to boil.

Average cost, 1s. 2d.

Sufficient for 5 or 6 persons. Seasonable at any time.

TAPIOCA.—Tapioca is recommended to the convalescent, as being easy of digestion. It may be used in soup or broth, or mixed with milk or water, and butter. It is excellent food for either the healthy or sick, for the reason that it is so quickly digested without fatigue to the stomach.

Notes

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