Creme au Tapioca a la Compote de Fruits

Ingredients

• 3 oz. ground or crushed tapioca
• 2 oz. loaf sugar
• 2 inches vanilla-pod
• | pint milk
• % pint cream
• about a pint of compote of fruit
• almonds, and glace cherries for garnish

Method

1. 1

   Put milk, vanilla-pod, and sugar in a stewpan, bring to boil, stir in tapioca, and cook for about fifteen minutes.

2. 2

   Pour into a basin to cool, whip the cream, and mix with the cooled tapioca (remove the vanilla).

3. 3

   Fill into a border-mould, stand in a cool place until firm, unmould onto a round dish, and garnish with blanched and shredded almonds and halves of glace cherries.

4. 4

   Fill the center with any kind of stewed fruit and pour some fruit syrup around the border to serve.

5. 5

   Optionally, flavor the fruit with a glass of chartreuse or maraschino.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 461. The excerpt below is the record exactly as published.

reme au Tapioca a la Compote <Je Fruits. — 3 oz. ground or crushed tapioca, 2 oz. loaf sugar, 2 inches vanilla- pod, | pint milk, % pint cream, about a pint of compote of fruit, almonds, and glace cherries for garnish

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