Tapioca pudding recipe

Ten ounces of tapioca, 1 quart of milk, 6 ounces of sugar, 6 yolks of eggs and 2 whipped whites, the grated rind of a lemon, 2 ounces of butter, and a little salt. Put the tapioca, sugar, butter, salt, grated lemon, and the milk into a stewpan. Stir this over the fire until it boils; then cover the stewpan with its lid, and put it on a very slow stove-fire (partially smothered with ashes), to continue gently simmering for a a quarter of an hour. The tapioca should then be withdrawn from the fire, and after the 6 yolks and the 2 whipped whites of eggs have been thoroughly incorporated in it, pour the preparation in to a mould or pudding-basin previously spread with butter; steam the pudding for about an hour and a half; and when done dish it up with either a plain arrow-root or custard sauce over it.

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