Recipe Manuscript

Tapioca Budding

Name: Tapioca Budding
Prep time: PTPT10M
Cook time: PTPT50M
Yield: 6
Cuisine: European
Ingredients: 110 g tapioca pearls; 475 ml whole milk (for cooking tapioca); 3 large eggs; 225 g granulated sugar; 240 ml whole milk (cold, for mixing after cooking); Butter for greasing the baking dish (optional, but recommended)

"Tapioca Pudding"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Dessert

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Tapioca Budding

"4 Unzer Tapioca sættes over Ilden i 1 Pint Mælk; man lader det hedes og blive mørt efterhaanden, idet man rører saa ofte, at det ikke brænder paa. Naar Grynene er ganske bløde, piskes 3 Æg med et halvt Pund Sukker; Grøden og en halv Pint kold Mælk røres deri, og Buddingen bages en halv Time i en middelvarm Ovn. Spises varm eller kold."

English Translation

"4 ounces of tapioca are put over the fire in 1 pint of milk; let it heat and become tender while stirring often so it does not burn. When the grains are completely soft, beat 3 eggs with half a pound of sugar; stir the porridge and half a pint of cold milk into it, and bake the pudding for half an hour in a moderately warm oven. Serve hot or cold."

Note on the Original Text

The recipe is written in concise, no-nonsense language typical of late 19th-century cookbooks. Quantities are given in pounds, ounces, and pints rather than grams and milliliters, reflecting the measures of the time. Words like 'sættes over Ilden' (put over the fire) and 'brænder paa' (burn) hint at open fire or stove-top cooking. Spelling follows old Danish conventions, with terms like 'Mælk' (milk) and 'Æg' (egg). Directions rely on cook’s intuition—no precise temperatures or times, just experience and watchfulness to judge doneness.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for Tapioca Budding comes from an 1884 Danish-language cookbook published in Chicago, serving the Norwegian-Danish immigrant community. At the time, tapioca was a relative novelty—an imported starch prized for puddings and desserts, often associated with modern, cosmopolitan cooking. The recipe reflects a blend of Old World techniques and New World ingredients, capturing the ingenuity of immigrant cooks adapting to their new home while clinging to comforting textures and traditions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1884, the cook would have used an iron saucepan or heavy pot over a wood or coal-fired stove to prepare the tapioca and milk. Mixing was done by hand, typically with a sturdy wooden spoon or whisk. Baking would have taken place in an oven heated by managing wood or coal to achieve ‘moderate’ heat levels, and a ceramic or metal pudding dish would be used. The finished pudding might be served directly from the baking dish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

50 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 oz tapioca pearls
2 cups whole milk (for cooking tapioca)
3 large eggs
1 cup granulated sugar
1 cup whole milk (cold, for mixing after cooking)
Butter for greasing the baking dish (optional, but recommended)

Instructions

Begin by placing 4 ounces of tapioca pearls in a saucepan with 2 cups of milk.
Gently heat the mixture, stirring frequently to prevent sticking or burning, until the tapioca softens and becomes tender (around 15-20 minutes).
In a seperate bowl, beat together 3 eggs with 1 cup of sugar until well combined.
Once the tapioca is soft, stir in the egg-sugar mixture and add an additional 1 cup of cold milk.
Pour the mixture into a baking dish and bake in a moderatly heated oven (approximately 350°F) for about 30 minutes, or until just set.
Serve the pudding warm or allow it to cool completely before serving.

Estimated Calories

330 per serving

Cooking Estimates

You will need about 10 minutes to get your ingredients ready. Cooking the tapioca on the stove takes about 20 minutes, and baking it in the oven takes about 30 minutes. This recipe makes enough for 6 servings. Each serving is about 330 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.