Tapioca Pudding
Ingredients
Directions
Cook the tapioca
Boil two ounces of tapioca in one-half pint of water until it begins to melt.
Add one-half pint of milk and boil until the tapioca becomes very thick.
Finish and bake
Add a very well beaten egg, sugar, and flavor to taste.
Bake for one hour.
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.
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Explore the science
What each ingredient does
- Tapioca
- Its starch thickens the liquid as it cooks, giving the pudding its body.
- Milk
- Provides the main liquid and adds richness and a soft, creamy texture.
- Egg (in the method)
- Helps the pudding set and bind as it bakes.
- Sugar (in the method)
- Adds sweetness to the pudding.
The step that matters
Add a very well beaten egg, sugar, and flavor to taste.. Eggs can scramble when they meet a hot mixture, so the egg should be very well beaten to blend smoothly into the thickened tapioca.
“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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