Home › Village Receipts › Tapioca Pudding

Tapioca Pudding

One quart of milk, four tablespoons of tapioca, four eggs, one pint of cream, the grated rind of a lemon, a little salt, two wineglasses of wine, sugar to taste. Let the tapioca soak twelve hours in the milk. Put over the fire, and let it just come to a boil, and then stand until quite cool; then add the other ingredients, leaving the cream and beaten whites of the eggs to put in last. Bake in a moderate oven.

The tapioca used is the large, old-fashioned kind. The modern tapioca would not necessarily require to soak over night.

— Miss Anna M. Rossell