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Tapioca Pudding

So what is the scoop on Tapioca Pudding? It is actually a sweet pudding that is similar to Sago pudding and can be made with any type of milk, including coconut milk if you prefer non dairy. The consistency can be anywhere from rather runny and thin to thick enough to eat with a fork...I personally prefer some body...after all, it is pudding!

Tapioca comes in flakes, a coarse meal, sticks, pearls (most common today).

In Britain, where our recipe comes from, it is considered by school children to be the most hated pudding a school can produce. But I don't agree with that. As kids my sister and I called it fish eyes, and we were not alone. These same British students use fish eyes, frog spawn, or eyeball pudding to describe this dish.

Today, Tapioca Pudding is making a come back and is now being served in 5 star restaurants. It is very similar to an Indian Pudding called "Jawhuarusee Payasam".

A historical note that I found is that RI Army officers celebrating the fourth of July during the siege of Petersburg in 1864-65, ate it as a dessert.

It is originally thought to have come from Mayan culture, and brought to China in the late 17th century, so it is not as bad as school kids describe it!

This is very light and delicate. An even tablespoonful of tapioca, soaked for two hours in nearly a cup of new milk. Stir into this the yolk of a fresh egg, and add a little sugar, and a grain of salt. Bake it in a cups for fifteen minutes. A little jelly may be eaten with it. Or, it can be dressed up with red and blue berries if you want to be patriotic!

All these recipes are from a cookbook I am working on, a treasure trove of recipes from the late 1700's to early 1900's. These recipes are perfect for homesteaders or people who just love to play with food. Subscribe to our list to keep updated on recipes.

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