Tapioca Custard.
A dish built around milk and egg.
contains dairycontains eggs
Ingredients
US
Metric
- 2 tablespoonfuls of tapioca
- 1 cupful of cold water
- 1 pint of milk
- 1 large egg
- 1 gill of sugar
- 1/2 teaspoonful vanilla extract
- 1/4 teaspoonful of salt
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash the tapioca in cold water; then put it in a bowl with the cupful of cold water and soak it over night. In the morning put the milk in a double-boiler and set on the fire. Beat together the sugar, eggs, and salt. Drain off any water the tapioca may not have absorbed. Add the tapioca to the eggs and sugar, and, as soon as the milk boils, stir in this mixture. Cook for five minutes, stirring all the time. Take from the fire and add the vanilla extract. Pour into a bowl and set away to cool. At serving time pour the pudding into a glass dish. It should be icy cold.
Nutrition (estimated, per serving)
| Calories | 192 |
|---|---|
| Protein | 10.8 g |
| Fat | 10.3 g |
| Carbs | 13.3 g |
| Fiber | 0.0 g |
| Sodium | 431 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States