Tapioca Cream

Ingredients

• 1½ oz. crushed tapioca
• 1 gill of cream
• the rind of ½ a lemon
• 4 yolks of eggs
• 1 quart of milk
• 1 bay leaf
• 2 ozs. sugar
• 2 ozs. red currant jelly
• a little wine jelly
• stewed fruit (cold)

Method

1. 1

   Boil milk with lemon rind, sugar, and bay leaf.

2. 2

   Stir in tapioca and cook gently for half an hour.

3. 3

   Remove bay leaf and lemon, allow to cool.

4. 4

   Whip cream and fold in, then add beaten yolks and cook for five minutes without boiling.

5. 5

   Pour a layer of diluted red currant jelly into a mould, let set, fill with cream mixture, let set again, and serve with fruit.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 76. The excerpt below is the record exactly as published.

TAPIOCA CREAM. 1£ oz. crushed tapioca l- gill of cream the rind of £ a lemon 4 yolks of eggs 1 quart of milk 1 bay leaf 2 ozs. sugar 2 ozs. red currant jelly a little wine jelly stewed fruit (cold)

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