Tapioca and Almond Mould

Ingredients

• 2 table-sps. sugar
• 2 eggs
• 2 or 3 drops ratafia essence
• 1 pt. milk
• 2 oz. small tapioca
• 2 table-sps. chopped almonds
• A pinch of salt

Method

1. 1

   Put the milk into a saucepan to boil, add a pinch of salt and sprinkle in the tapioca like rain.

2. 2

   Simmer slowly until the tapioca turns quite clear.

3. 3

   Then remove the saucepan from the fire and add the sugar, yolks of eggs, almonds, and flavouring.

4. 4

   Lastly, stir in the whites of eggs beaten to a stiff froth.

5. 5

   Rinse a mould with cold water, sprinkle it with sugar, and pour in the mixture.

6. 6

   Set in a cool place until firm.

7. 7

   Then turn out and serve with fruit or custard sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 704. The excerpt below is the record exactly as published.

Tapioca and Almond Mould 2 table-sps. sugar. 2 eggs. 2 or 3 drops ratafia essence. 1 pt. milk. 2 oz. small tapioca. 2 table-sps. chopped almonds. A pinch of salt

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