Tapioca Cream

Ingredients

• 2 tablespoonfuls pearl tapioca
• 1/2 saltspoonful salt
• 1 pint milk
• Whites of 2 eggs
• Yolks of 2 eggs
• 3/4 teaspoonful vanilla
• 3/4 cup sugar

Method

1. 1

   Soak the tapioca in hot water enough to cover it, in the top of the double boiler placed on the back of the stove.

2. 2

   When the water is absorbed, add the milk, and cook until the tapioca is soft and transparent.

3. 3

   Beat the yolks of the eggs, add the sugar and salt.

4. 4

   Pour the boiling mixture on them, and cook two or three minutes, or till it thickens like boiled custard.

5. 5

   Remove from the fire, add the whites of the eggs, beaten to a foam.

6. 6

   Stir well, and when cool flavor.

7. 7

   Do not try to mould it, as it is more delicate when soft.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 203. The excerpt below is the record exactly as published.

Tapioca Cream. 2 tablespoonf uls pearl tapioca. % saltspoonful salt. 1 pint milk. Whites of 2 eggs. Yolks of 2 eggs. 3^ teaspoonf ul vanilla. 3^ cup sugar. Soak the tapioca in hot water enough to cover it, in the top of the double boiler placed on the- back of the stove. When the water is absorbed, add the milk, and cook until the tapioca is soft and transparent. Beat the yolks of the eggs, add the sugar and salt. Pour the boiling mixture on them, and cook two or three minutes, or till it thickens like boiled custard. Eemove from the fire, add the whites of the eggs, beaten to a foam. Stir well, and when cool flavor. Do not try to mould it, as it is more delicate when soft. Jellies and Fancy Dishes made with Gelatine, Custard, and Cream. Gelatine, as now obtained, is refined and clarified during * the process of manufacture, and this renders it unnecessary to use the white of egg in making jellies, as was required 346 The Boston Cook Book. when using the old preparation of isinglass and gelatine. Much of the strength and flavor of jellies is lost in clearing them with eggs. Use Cox's gelatine for jellies and Nel- son's for cream. Cox's gelatine makes the clearest jelly, and the fishy taste is destroyed by the strong flavoring used in making wine, lemon, or orange jelly. Nelson's gelatine is finer, softens quicker, and has a more agree- able flavor. It is therefore better adapted to creams and delicate dishes. Never cook gelatine. Soak (not dissolve) it in cold water, in the proportion of 09ie cup of cold water to one box of gelatine. It will soften in fifteen minutes, if stirred often. Then dissolve in boiling liquid, — either water, milk, or custard, — and always strain through a fine strainer after it is dissolved. 3 tablespoonf uls sugar. Soak the gelatine in the cold water till soft, then dis- solve it in boiling water. Make a custard with the yolks of the eggs, beaten, and mixed with the sugar and salt. Pour on the hot milk, and cook in the double boiler till it thickens. Then add the strained gelatine water, the vanilla, and the whites of the eggs, beaten stifle. Mix all well, and turn into moulds wet in cold water. Place in ice water, and when hard and ready to serve turn out on a dish. Italian Cream, — Use the same proportions as in the preceding receipt. Dissolve the soaked gelatine in the hot custard instead of in hot water, and strain the whole while hot into the beaten whites. When well mixed, add lemon or vanilla^ and pour into a mould. Quaking Custard, — The same proportions as in Span- Gelatine Pudding, or Spanish Cream. box gelatine. cup cold water. ^ cup boiling water. Yolks of 3 eggs. 3^ saltspoonf ul salt. 1 pint milk. Whites of 3 eggs. 1 teaspoonful vanilla. The Boston Cook Book. 347 ish Cream. Dissolve the soaked gelatine in the hot cus- tard, and strain into a mould. When ready to serve, beat the whites of the eggs stiff, add three heaping table- spoonfuls of powdered sugar ^ and the juice of one lemon. Turn the custard on a platter, and heap the meringue around it. Whites of 3 eggs. Soak the gelatine in the cold water fifteen minutes, or until soft. Then dissolve it in the boiling water ; add the sugar and lemon juice. Stir till the sugar is dissolved. Strain into a large bowl, and set in ice water to cool. Stir occasionall3^ Beat the whites of the eggs to a stiff froth, and when the gelatine begins to thicken, add the beaten whites, and beat all together till very light. When nearly stiff enough to drop, pour into a mould. Or beat until stiff enough to hold its shape, if your strength will allow, and pile lightlj' in a tall glass dish. Make a boiled custard of the yolks of the eggs, the sugar, salt, and milk, and when cool flavor with vanilla. Serve the sauce in a pitcher. Or, if the snow be moulded, turn it out on a dish, and pour the sauce around the pudding. The snow may be turned into a shallow dish, two inches deep, to harden, and when ready to serve cut into blocks and piled like a pyramid. Blocks of lemon or wine jelly ^ mixed with the snow or sparkling jelly (jelly broken up lightly with a fork), make a pleasing variety. If the whites of the eggs be added to the gelatine mixture before it becomes cold, as is directed in many re- ceipts, more time will be required for the beating. Many have never made the dish a second time on account of the time and strength expended. Fifteen minutes is suflScient when made according to this receipt. Snow Pudding. 3^ box gelatine. Yolks of 3 eggs. 3 tablespoonfuls sugar. saltspoonful salt.

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