Tapioca Pudding—I

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 60 min Total: 60 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

5 table-spoons tapioca ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
1 quart milk ↝ Milk, NFS [Milk, reduced fat]
1 table-spoon butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
¹⁄₂ cup brown sugar ↝ Sugars, brown [Sweets]
(3 eggs) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

optional additions

Three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little vanilla ↝ Vanilla extract [Spices and Herbs]

Instructions (4)

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 butter and a little salt.
Butter a dish and bake in a moderate oven for an hour.
If adding optional eggs and vanilla: They should be thoroughly well beaten and stirred into the milk.

Original Text

Tapioca Pudding—I

5 table-spoons tapioca 1 quart milk 1 table-spoon butter ¹⁄₂ 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[Pg 12] 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.

Notes

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