Tapioca Pudding
A creamy and comforting tapioca pudding, adapted from a historical recipe.
Ingredients
- 1 cupful Tapioca
- 1 quart Cold Water
- 1 cupful Sugar
- 1 1/2 pints Whole Milk (Originally sweet milk. Substituted with whole milk for modern preference.)
- 4 Eggs
- 1 cupful Rice
- 1 tablespoonful Butter
- 1 pinch Salt
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Instructions
- 1Soak 1 cupful tapioca in 1 quart cold water overnight.
- 2Boil 1 cupful rice in 1 1/2 pints milk until tender. Remove from heat.
- 3Add 1 cupful sugar, 4 eggs, and a pinch of salt to the cooked rice and milk mixture, mixing well. Then add the soaked tapioca.
- 4Pour the mixture into a pudding dish. Break 1 tablespoonful butter into small pieces on the surface. Bake in a moderate oven at 350°F (175°C) for 30 minutes.
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