Baked Tapioca Pudding

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¼ cup tapioca
  • 1 pt. milk
  • 1 tablespoon butter
  • ½ cup sugar
  • 2 eggs
  • Salt
  • 1 teaspoon vanilla
  • 3 or 4 macaroons


Cook tapioca in milk until transparent. Add a few grains of salt, butter, sugar, and remove from the fire. Let cool a little, then pour over one or two beaten eggs. Add a teaspoonful of vanilla, and turn into a buttered baking-dish. Let bake in a very moderate oven until the egg is set. Three or four macaroons crumbled fine are an addition to this pudding. Serve hot or cold. If it be served cold, use from one-half to one whole cup of milk additional.