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peach tapioca pudding from an 1876 recipe

Peach Tapioca Pudding (1876)

From The Economical Cook Book, 1876. This delicious pudding is a seasonal favorite! Made with fresh, juicy peaches, it's just divine!
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Ingredients

  • 1 cup small pearl tapioca
  • 6 cups water
  • ⅓ cup sugar
  • 10 ripe peaches
  • ⅔ cup sugar

Instructions

  • Soak half a pint of tapioca in cold water for two or three hours, then set on the stove until it boils;
    1 cup small pearl tapioca
    6 cups water
  • sweeten with white sugar;
    ⅓ cup sugar
  • peel and slice ripe peaches to nearly fill a baking dish; sprinkle over them white sugar, then pour over the tapioca, and bake slowly for one hour.
    10 ripe peaches
    ⅔ cup sugar
  • To be eaten with cream and sugar.

Notes

This really works well as a half-batch (measurements below), made in a 2 quart dish: 
½ cup tapioca
3 cups water
3 tablespoon sugar
5 large peaches
⅓ cup sugar
Bake at 300 F, for one hour. 
 
Tried this recipe?Let us know how it was!