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Dessert

Cold Tapioca Pudding

A chilled dessert made from tapioca, sugar, lemon, salt, and cream.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 5 ingredients
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Cold Tapioca Pudding

Ingredients

Directions

Prepare

  1. Wash the tapioca.

  2. Add the water to the tapioca.

  3. Put the mixture in a tin pail or kettle of water.

Cook

  1. Let it boil two hours or more until it is perfectly clear.

  2. Just before removing, add a teaspoon of salt, one cup of sugar, rind and juice of a lemon.

  3. Stir thoroughly.

  4. Place to cool.

Serve

  1. Eat with cream and sugar.

Nutrition, whole recipe (rough)

49Calories
0 gProtein
0 gFat
13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Home for the Friendless (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Tapioca
Swells and turns clear as it cooks, giving the pudding its gel-like body.
Sugar
Adds sweetness and helps balance the tartness of the lemon.
Lemon (in the method)
Adds acidity and aroma from the juice and rind.

The step that matters

Boil until perfectly clear. Tapioca starch must cook long enough to fully gelatinize; undercooked pearls stay opaque and chalky, and the pudding will not set smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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