Tapioca Custard Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 cups scalded milk.
  • cup pearl tapioca.
  • 3 eggs.
  • ½ cup sugar.
  • 1 teaspoon salt.
  • 1 tablespoon butter.

Method

Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.