Mrs Beetons Puddings and Desserts Revisited
Tapioca Pudding
1.1lt (2 pints) Milk
Very Good Puff Paste or Medium Puff Paste
110g (4oz) Sugar
85g (3oz) Tapioca
50g (2oz) Butter
4 Eggs
Vanilla Essence, Almond Essence or Grated Lemon Rind
Wash the tapioca and stew gently in the milk over a low heat for 15 minutes, stirring occasionally.
Let it cool a little.
Mix with the butter, sugar and eggs, which should be well beaten and flavour with either of the above ingredients.
Add about 12 drops of the almond or vanilla essence, whichever is preferred.
Butter a pie dish and line the edges with puff paste.
Pour in the pudding.
Bake in a moderate oven for an hour.
If the pudding is boiled, add a little more tapioca and boil it in a buttered basin 1½ hour.
Time: 1 hour to bake, 1½ hour to boil.
Sufficient for 5 or 6 persons.
Seasonable at any time.
TAPIOCA PUDDING
1370. INGREDIENTS - 3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, 1/4 lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds.
Mode - Wash the tapioca, and let it stew gently in the milk by the side of the fire for 1/4 hour, occasionally stirring it; then let it cool a little; mix with it the butter, sugar, and eggs, which should be well beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred. Butter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin 1-1/2 hour.
Time - 1 hour to bake, 1-1/2 hour to boil.
Average cost, 1s. 2d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
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