Tapioca Blanc-Mange

Ingredients

• Soak one-half pound tapioca
• in a cup of cold water
• Heat one pint rich milk
• three-quarters of a cup sugar
• a pinch of salt

Method

1. 1

   Soak tapioca, heat milk, stir in tapioca until dissolved, add sugar and salt, boil slowly for fifteen minutes, beat till nearly cold, then add vanilla or bitter almonds, and pour into a mould dipped in cold water.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 44. The excerpt below is the record exactly as published.

TAPIOCA BLANC-MANGE. Soak one-half pound tapioca in a cup of cold water for four hours. Heat one pint rich milk and stir the tapioca into it. When it is quite dissolved, add three- quarters of a cup sugar and a pinch of salt. Boil slowly fifteen minutes, stirring all the time; take from the fire and beat till nearly cold, then add two teaspoonfuls of vanilla or bitter almonds, and pour into a mould dipped in cold water. No. 115 — CHOCOLATE CREAM. Mix together according to previous directions two ounces chocolate, three eggs, a quarter of a pound sugar and a pint of milk. Stir over boiling water until smooth and creamy. Toast slices of any light, common cake, and pour the hot cream over them. "We'll take the corn-starch blanc-mange for to-mor- row," said Aunt Jane, "but we must find something for to-day's dessert. What shall it be ?" "Tip-top pudding," said Grace; " such as B-hoda makes." "Can't we have our Queen of Puddings, mamma?' said Amy. 134 SIX LITTLE COOKS. " You extravagant little things! You want nothing but the richest and most delicate dishes that can be got upl I'm disposed to try something plain to-day. But I'll give you the receipts for the others too." No. 116— Tip-Tor PUDDING. Five oz. coffee sugar, one of butter, one quart milk, one pint stale bread crumbs, one lemon, four eggs. Grate the lemon rind and crumb the bread; beat the yolks of the eggs in the pudding dish; add gradually the sugar, lemon rind and butter rubbed to a cream ; then the milk and bread alternately. Bake in a slow oven until firm. Beat the whites to a stiff froth with four tablespoonfuls powdered sugar, and enough of the lemon juice to flavor; spread this over the top and brown in the upper part of the oven. To be eaten hot or cold. No. 117 — QUEEN OF PUDDINGS. One and a half cups sugar, two of fine bread crumbs, five eggs, one tablespoonful butter, one quart rich milk, one half cup jelly or jam, flavoring to taste. Rub the butter into one cup of the sugar; add the yolks beaten very light, and stir to a cream ; next the bread crumbs, AUNT JANE'S COOKING GLASS. 135 previously soaked in the milk, lastly tlie flavoring. Bake in a buttered pudding dish until " set," then draw to the front of the oven, cover first with jelly or jam, then with a meringue made of the whites whipped with the half cup of sugar. Bake only to a very light brown. No. 118 — BREAD PUDDING. One quart milk, two cups bread crumbs, four eggs, beaten separately, two tablespoonfuls softened butter, one of white sugar, a little nutmeg, a quarter of a teaspoonful soda. Soak the crumbs well in the milk, add the yolks, well beaten, then the butter, seasoning and soda, lastly the whites. Eat with sweet sauce. A cupful of currants or raisins makes a veiy nice fruit pudding of thia. No. 119 — BREAD AND BUTTER PUDDING. Four eggs, three cups milk, three-quarters of a cup sugar

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