Tapioca Pudding

Original Recipe

Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca and let it stew gently in the milk on the back part of the stove for a quarter of an hour, occasionally stirring it; then let it cool, mix with it the butter, sugar and eggs, which should be well-beaten, and flavor with either of the above ingredients. Butter a dish, 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 one and a half hours.

Ingredients

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  • 5 tablespoonfuls of tapioca
  • 1 quart of milk
  • 2 ounces of butter
  • 1 cupful of sugar
  • 4 eggs
  • 1 or bitter almonds
  • 1 and let it stew gently in the milk on the back part of the stove for a quarter of an hour
  • 1 dish
  • 1 moderate oven for an hour
  • 1 little more tapioca and boil it in a buttered basin one and a half hours

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Instructions

  1. 1

    Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds.

  2. 2

    Wash the tapioca and let it stew gently in the milk on the back part of the stove for a quarter of an hour, occasionally stirring it; then let it cool, mix with it the butter, sugar and eggs, which should be well-beaten, and flavor with either of the above ingredients.

  3. 3

    Butter a dish, put in the pudding and bake in a moderate oven for an hour.

  4. 4

    If the pudding is boiled, add a little more tapioca and boil it in a buttered basin one and a half hours.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)