Cream Tapioca

Ingredients

• Take 6ozs. tapioca
• iqt . of new milk
• whip ^pt. of cream
• flavour with vanilla and sugar

Method

1. 1

   Soak tapioca in milk, boil, and let cool.

2. 2

   Whip cream, add tapioca, beat well, and flavor with vanilla and sugar.

3. 3

   Serve with preserves.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 57. The excerpt below is the record exactly as published.

whip ^pt. of cream very stiff, and when the jelly is nearly cold whisk all together and pour into the tin. A little caster sugar may be added to the cream if liked. Miss Clark. Creme au Choeolat. Take 2ozs. vanilla chocolate, grate it finely and mix it to a smooth cream with a little boiling milk; add a heaped tablespoonful sifted sugar and stir until the latter is dissolved; add also a few drops of essence of vanilla; next add the well beaten yolks of 3 eggs, and by degrees a pint of boiling milk; stir all the while one way whilst adding the milk. Lastly add the whites of 4 eggs whisked to a firm froth. Pour into a slightly greased mould, tie down tightly with buttered paper and bake in a moderately quick oven for from 30 to 35 minutes. Turn out very carefully, pour a cream sauce over and around and serve at once. The cream sauce may be made thus : Bring the contents of a fivepenny jar or Jpt. of cream to boiling point; if it seems at all thin, thicken it by means of a little arrowroot; add sugar 146 KING’S COLLEGE HOSPITAL TO SOUTH LONDON . to taste and a few drops essence of vanilla, and use as directed above. If double cream is used the arrowroot may be omitted, only using sugar and flavouring. Custard Mould. ioz. Gelatine. 20zs. Caster Sugar. i^pts. Milk. 4 Eggs. Juice of half a Lemon. Steep' gelatine in milk for one hour, then put it on the fire with sugar; beat up eggs (whites and yolks separately); pour gelatine, etc., on to yolks, stirring all the time. Add lemon; nut on fire and bring nearly to boil. Pour in whites well beaten, stir once and immediately pour into wet china mould. The lemon makes the milk curdle, and it becomes spongy at bottom and clear at top; if lemon is omitted it looks like plain custard. Miss Ei.derton. Cold Fruit Pudding-. Line a basin with pieces of bread, not cut too thinly and not crust. Stew some raspberries and red currants, with sugar to taste. Pour them on to the bread, put another layer of bread on top; press tightly, let it stand all night, or several hours; turn it out into a glass dish. Make a custard and pour round the pudding and serve cold. Any other fruit may be used. Mrs. Rhys Powell. Cream Tapioca. Take 6ozs. tapioca, soak it well in iqt . of new milk

Cook this with the app: pantry check, scaling, and the assistant.