Tapioca Cream

Ingredients

• 3 tablespoons pearl tapioca
• | cup sugar
• 2 cups milk
• 1 teaspoon salt
• 2 egg yolks
• 2 egg whites
• J teaspoon vanilla

Method

1. 1

   Soak the tapioca in milk for one hour, cook in a double boiler for half an hour.

2. 2

   Mix egg yolks, salt, and sugar; add tapioca mixture, and cook until thickened.

3. 3

   Cool slightly, add beaten egg whites, cool, flavor, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 79. The excerpt below is the record exactly as published.

Tapioca Cream 3 tablespoons pearl tapioca | cup sugar 2 cups milk i teaspoon salt 2 egg yolks 2 egg whites J teaspoon vanilla Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightlv, add stiffly beaten whites. Cool, flavor, and serve. Tapioca Pudding Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream. Apple Tapioca No. i I cup pearl tapioca 8 apples 4 cups boiling water J cup sugar ^ teaspoon salt grated rind and juice of one lemon Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven. Apple Tapioca No. 2 Use rule for Apple Tapioca No. 1, arranging tapioca and apples cut in slices, in layers. Apple Sago Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca. 202 loivney's cook book Danish Pudding I cup tai)ioca 1 tablespoon lemon juice 3 cups boiling water i cup sugar 1 teaspoon salt

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