Tapioca Cream

Ingredients

• two teaspoonfuls of tapioca
• a quart of milk
• the yolks of three eggs
• a cup and a half of sugar
• four ounces of sugar

Method

1. 1

   Soak tapioca for two hours.

2. 2

   Boil milk, add tapioca, beaten egg yolks, and sugar.

3. 3

   Boil briefly, cool, and top with beaten egg whites.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 83. The excerpt below is the record exactly as published.

TAPIOCA CEEAM. Boil the pearl tapioca as you do rice; when cool sweeten it to the taste, and grate nutmeg over it. Pour rich cream over it and serve. LA CUISINE CREOLE. 207 TAPIOCA GBBAM. Soak two teaspoonfuls of tapioca for two hours in a little cold water. Boil a quart of milk^ and to it add the tapioca, the yolks of three eggs, well beaten with a cup and a half of sugar; give it one boil, and set it away to cool ; do not boil it long, or the eggs will curdle. Beat the whites of the ^gs, and put them on top, or boil them in a little of the milk and put it on the cream. Set it on ice until wanted. This is a délicate and nour- ishing cream for convalescents, or invalids who require nourishing food. A NIGB SUPPEB DISH. Take one pint of cream, whip it until stiff, and one ounce of isinglass boiled and strained in about a pint of water. Boil it until reduced to half a pint. Boil in this water and isinglass, a vanilla beau, and when nearly cold, take out the beau, add four ounces of sugar

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