Tapioca Cream
From Miss Cameron's cookery book, 1898
Serves 6
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 67. The excerpt below is the record exactly as published.
Tapioca Cream. Some tapioca boiled to a jelly, some apricot jam. Put a layer of each alternately in a glass dish till full, then cover with whipped cream, and decorate with crystallised cherries
Cook this with the app: pantry check, scaling, and the assistant.