Tapioca Cream

Ingredients

• two tablespoonfuls of tapioca
• one quart of milk
• the well-beaten yolks of three eggs
• add a little sugar

Method

1. 1

   Dissolve tapioca in cold water for two hours.

2. 2

   Boil milk with lemon rinds, strain it boiling over the tapioca, add sugar and yolks.

3. 3

   Let it boil until thickens, then turn into a glass dish.

4. 4

   When cold, pour over icing made of egg whites and sugar.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 130. The excerpt below is the record exactly as published.

Tapioca Cream. 297 jelly-bag and keep them all night, that they may not dry; do not pulp them, the juice must run of itself, or it would be thick. 4. Next day add f lb. of sugar to every pint of juice. 5. Boil about an hour until it is quite clear and inclined to set. 6. When the sugar is added stir it, but not before. 7. Put into pots and tie down. SNOWDON PUDDING. A good sized sponge cake, or sponge loaf, Huntley and Palmer’s make if unable to make one. Cut the top off, and pour over the cake enough sherry to soak it through, let it stand some time, and a little while before serving pour over it some good custard, and grate over it a cocoa-nut. TAPIOCA CREAM. Dissolve two tablespoonfuls of tapioca in cold water for two hours, boil one quart of milk with lemon rinds, strain it boiling over the tapioca, add a little sugar and the well-beaten yolks of three eggs

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