School Recipe for Tapioca

Ingredients

• 1 tsp. tapioca
• i c milk
• I yolk
• 2 I. tsp. sugar
• s.s. salt
• i s.s. vanilla
• 1 h. tsp. stiff white of egg
• 2 s.s. powdered sugar

Method

1. 1

   Cook tapioca in boiling water until clear.

2. 2

   Make custard by scalding milk, beating yolk, adding sugar and salt, then pouring hot milk on it.

3. 3

   Stir and cook until thick.

4. 4

   Pour custard over tapioca in molds and add meringue.

5. 5

   Brown in oven if time allows.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 99. The excerpt below is the record exactly as published.

s.s. salt, whites of 2 eggs and ^ tsp. vanilla. Method. Soak tapioca in hot water enough to cover it, in top part of double boiler, placed on back of stove. When the water is absorbed, add milk, and cook until tapioca is soft and transparent. Beat yolks of eggs. Add sugar and salt. Pour the boiling mixture on the eggs and cook 2 or 3 m., or until it thickens like boiled custard. Remove from the fire, add whites of the eggs, beaten to a foam. Stir well and when cool, flavor. Do not try to mould it, as it is more delicate when soft. In this the tapioca is soaked in the milk of the custard, and the whites of the eggs are mixed with the custard, instead of added as for a meringue as directed in the method proposed for the individual recipes. Thus it has a different consistency and is more foamy. School Recipe. 1 tsp. tapioca, boiled custard, i c milk, I yolk, 2 I. tsp. sugar, s.s. salt, and i s.s. vanilla. For meringue: 1 h. tsp. stiff white of egg, to 2 s.s. powdered sugar

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