French Tapioca Cream
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 44. The excerpt below is the record exactly as published.
FRENCH TAPIOCA CREAM Take one quart of new milk, let it come to the boil. Then stir gently into the milk three table- spoonsful of French tapioca. Let this cook, then turn it into a basin to cool — a little sugar may be added if liked. When cool stir in a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.