Dessert
Tapioca and raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a cupful of tapioca in a pint of milk for three hours, then add a quart of rich milk and soak at least an hour longer.
- When the tapioca is very soft, cream two tablespoonfuls, each, of butter and sugar;
- add to this two beaten eggs, then gradually beat in the hot tapioca.
- Add a cupful of seeded and halved raisins, turn into a buttered pudding-dish and bake.
Historical transcription
Source method
- 1
Soak a cupful of tapioca in a pint of milk for three hours, then add a quart of rich milk and soak at least an hour longer. Put into a double boiler and heat slowly. When the tapioca is very soft, cream two tablespoonfuls, each, of butter and sugar; add to this two beaten eggs, then gradually beat in the hot tapioca. Add a cupful of seeded and halved raisins, turn into a buttered pudding-dish and bake. Eat hot with hard sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.