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Dessert

Ckeam Tapioca Pudding

A sweet pudding made from soaked tapioca, coconut, milk, eggs, and sugar, finished with a frothy egg white topping.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ckeam Tapioca Pudding

Ingredients

Directions

Prepare

  1. Soak three tablespoons of tapioca in water overnight.

Make the pudding

  1. Put the soaked tapioca into a quart of boiling milk and boil for half an hour.

  2. Beat the yolks of four eggs with a cup of sugar.

  3. Add three tablespoons of prepared coconut, stir in and boil ten minutes longer.

  4. Pour into a pudding dish.

Top and brown

  1. Beat the whites of the four eggs to a stiff froth, stir in three tablespoons of sugar.

  2. Put this over the top, sprinkle coconut over the top, and brown for five minutes.

Nutrition, whole recipe (rough)

276Calories
14 gProtein
13 gFat
25 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Swells during soaking and boiling to thicken the milk into a creamy pudding.
Eggs
Yolks enrich and thicken the custard, while whipped whites form a light, stiff topping.
Milk
Forms the liquid base that the tapioca cooks in, giving the pudding its body.
Coconut (in the method)
Adds flavour and a toasty aroma when sprinkled on top and browned.
Sugar
Sweetens the custard and the meringue-style topping.

The step that matters

Beating the egg whites to a stiff froth. Whites must be beaten until they hold firm peaks so the topping stays light and does not collapse or weep while browning. Stiff, glossy whites hold air well.

“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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