 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This old-fashioned tapioca pudding recipe is taken straight from Foods, Nutrition and Home Management Manual , published in 1942 by the Government of the Province of British Columbia . I've never made this type of tapioca, so the cooking time is a bit of a guess on my part. See note at end of recipe if you want to use quick-cooking tapioca. Ingredients:
1/4 cup pearl tapioca (not the quick-cooking kind) |
1 1/2 cups milk |
2 eggs |
1/3 cup white sugar |
1/8 teaspoon salt |
1/2 teaspoon vanilla |
Directions:
1. Soak tapioca in enough cold water to cover until water is absorbed.
2. Add milk and cook in a double boiler until tapioca is transparent.
3. To the beaten yolks, sugar, and salt, add a little of the hot mixture.
4. Return all to the double boiler and cook 3 minutes.
5. Cool slightly; fold in the well-beaten egg whites.
6. Flavour and serve.
7. Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
|
|