Tapioca Cake

Ingredients

• a pint of cream
• a pint of milk
• a quarter of a pound of tapioca
• the peel of half a lemon
• the yolks of six eggs
• a piece of butter
• orange-flowers, roses, or vanilla
• some dried cherries
• currants

Method

1. 1

   Boil cream and milk with sugar and salt, then add lemon peel.

2. 2

   Add tapioca and boil over a slow fire.

3. 3

   Once done, add butter and beaten yolks of eggs.

4. 4

   When serving, beat egg whites and pour over the mixture, then bake in a moderate oven.

5. 5

   For a cake, sprinkle a mould with clarified butter and crumbs, mix in dried cherries and currants.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1963. The excerpt below is the record exactly as published.

Tapioca Cake. — Tapioca is an article that swells very much, and which requires a long time to be done thoroughly. If you boil it over too brisk a fii-e, it will become tough ; if over a very slow fire, it will be as mellow as marrow, and then it is extremely pleasant to the palate. Boil a pint of cream and a pint of milk with a little sugar and very little salt. Then add the peel of half a lemon ; but if the taste of orange-flowers, roses, or vanilla, &c., should bo more agreeable, use them in preference, ac- cording to taste. Put a quarter of a pound of tapioca into the cream, and let it boil over a very slow fire ; when it is done throw in a piece of butter, and break the yolks of six eggs, which beat up with it, and let them do over the stove. "When you send up the first course, beat the whites of the eggs, poui- them gently over the rest, and set the whole in a moderate oven. If you wish to make a cake, spiinkle a mould twice over with clarified butter and crumbs of bread : mix with the preparation some diied cherries

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