Tapioca or Sago Pudding

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 120 min Total: 120 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

tapioca or sago ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
boiling milk ↝ Milk, NFS [Milk, reduced fat]
a beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
cold milk ↝ Milk, NFS [Milk, reduced fat]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (4)

Put the tapioca or sago about an inch thick at the bottom of the pie-dish.
Pour boiling milk on to it to about half a dishful and leave it to soak for about half an hour.
When cold add a beaten egg, sugar to taste, and fill up the dish with cold milk.
Put a little grated nutmeg over the top and bake for two hours in a slow oven.

Original Text

Tapioca or Sago Pudding

Put the tapioca or sago about an inch thick at the bottom of the pie-dish. Pour boiling milk on to it to about half a dishful and leave it to soak for about half an hour. When cold add a beaten egg, sugar to taste, and fill up the dish with cold milk. Put a little grated nutmeg over the top and bake for two hours in a slow oven.

Notes

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