Tapioca Cherry Pudding
Ingredients
Directions
Combine one-half cup minute tapioca and one pint boiling water.
Cook until clear and pour over sugared cherries when cool.
Serve cold with cream.
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 (in the method)
- Thickens the boiling water into a clear, set pudding as it cooks.
The step that matters
Cook until clear. Tapioca starch swells and thickens as it heats. If it is undercooked, the pudding stays cloudy and can taste grainy or chewy.
“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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