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English Tapioca Pudding

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: The Dinner Year-Book, by Marion Harland (1883).

Source and licence

From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 cup of tapioca.
  2. 5 eggs.
  3. 3 pints of milk.
  4. 1 cup of sugar.
  5. 2 tablespoonfuls of butter.
  6. ½ lb.
  7. of raisins.
  8. Half the grated peel of a lemon.
  9. A little salt.
  10. Soak the tapioca for one hour in a pint of the milk;
  11. pour into a farina-kettle, surround with warm water, salt very slightly, and bring to a boil.
  12. When soft throughout, turn out to cool, while you make the custard.
  13. Heat a quart of milk to scalding;
  14. pour over the beaten eggs and sugar, this last having been rubbed to a cream with the butter.
  15. Mix with the tapioca—lemon-peel and raisins last.
  16. Dredge the fruit lightly with flour, and beat all up hard.
  17. Bake in a buttered dish one hour—at first covered.
  18. Eat warm, with powdered sugar.
  19. It is better for not being too hot.