Tapioca Cream Pudding -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular pastry was recommended to all the Methodist families of the United States of America in 19108 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
For this classic Native American tapioca cream pudding you will need
4 large Tablespoons of tapioca
1 pint of fresh sweet milk
3 eggs
1/2 cup of the coconut
Take four large tablespoonfuls of the tapioca, which was soaked over night in a little over one pint of milk, Put this tapioca and milk, in which tapioca was soaked into the tin, and put the tin into a pot of waterm boil the water and let it cook until tapioca is clear . When it cools down, stir in the beaten yolks of three eggs stiff beaten with a pinch of kosher salt and one half cup of the dessicated cocoatnut. Leave some for the topping. Add the vanilla and sugar to the egg whites to taste. Cook the pudding two or three minutes longer. Pour the tapioca into a pudding dish and spread on the top the with the beaten whites of the eggs and a little cocoanut. Brown slightly in the oven, medium heat.