American
Newton Tapioca
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 5 tablespoons Pearl Tapioca
- 4 cups Scalded Milk
- 4 tablespoons Indian Meal
- ¾ cup Molasses
- 3 tablespoons Butter
- 1½ teaspoons Salt
- 1 cup Milk
Make it
Method
- 1
Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal, molasses, butter, and salt. Cook in double boiler until mixture thickens.
- 2
Add tapioca drained from water, turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a slow oven.
Source & rights
Where this recipe comes from
Newton Tapioca, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.