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1873 - Presbyterian Cook Book

Tapioca Pudding

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1873 - Presbyterian Cook Book
Tapioca Pudding

Miss Armstrong.

One cup tapioca, soaked several hours in water; drain, and rub fine;
one quart of milk; let come to a boil; add a little salt;
then stir the yolks of six eggs, well beaten, with one and a half cupsful of sugar;
stir in the milk;
let it boil to the consistency of custard;
then add the tapioca, and let it boil ten minutes, stirring all the time;
it must not be too thick;
flavor with vanilla.
When the pudding is cool, cover it with the whites of the eggs beaten,
with a cupful of white sugar;
put in the oven, and bake to a light brown.
This can be made the day before using.


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