Recipe: Cream Tapioca Pudding

Wash two-thirds cup of tapioca in four or five waters and then place in a Saucepan and add one and one-half cups of water. Cook until the tapioca begins to soften, then add one and one-half cups of milk. Cook until soft and then add

  • One well-beaten egg,
  • One-half cup of sugar,
  • One-half teaspoon nutmeg.

Mix well and cook for a few minutes longer. Remove from the fire and serve ice cold with fruit whip.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss