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Dessert

Tapioca Pudding

A baked dessert made from soaked tapioca, milk, eggs, sugar, and optional raisins or currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Tapioca Pudding

Why it works: Raisin and currant are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,180 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Tapioca Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak 1 cup of tapioca in 2 cups of milk near the heat, stirring often until it swells.

  2. In a bowl, combine 2 cups of cold milk, 5 eggs, 2 cups of sugar, ¼ teaspoon salt, and your choice of spice.

  3. Add the soaked tapioca to the mixture and stir well.

  4. Fold in 1 cup of raisins and 1 cup of currants if desired.

Bake

  1. Pour the mixture into a baking dish and bake at 350°F (175°C) for 1.5 hours.

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.

Photo for illustrative purposes only · Contact us to use it

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. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  4. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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

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

What each ingredient does

Tapioca
Swells in the milk to thicken the pudding and give it a soft, set body.
Eggs
Set during baking to give the pudding structure and a custard-like richness.
Sugar
Adds sweetness and helps keep the texture tender.
Milk
Provides the liquid that the tapioca absorbs and gives the pudding its creamy body.

The step that matters

Soaking the tapioca. Tapioca must fully swell in the warm milk before it is mixed in. Stirring often keeps it from clumping and lets the starch hydrate evenly, so the baked pudding sets smooth instead of grainy or lumpy.

Swap the raisin

The recipe marks raisin as optional. How well each one fits the dish's main ingredients (milk, egg, sugar, currant):

  1. Vanillafits better
  2. Raisinthe original
  3. Figfits about as well
  4. Raspberryfits about as well

Fit is the average pairing score against milk, egg, sugar, currant. Candidates are from the same food group and used in at least 100 recipes.

“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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