Tapioca Cream

Ingredients

• 1 pint of white stock
• 1 oz. of tapioca
• Yolks of 2 eggs
• 1 gill of cream or good milk
• Salt

Method

1. 1

   Boil the white stock, then gradually stir in the tapioca.

2. 2

   Simmer until clear.

3. 3

   In a basin, mix egg yolks with cream or milk, strain, and add to the boiling stock gradually while stirring.

4. 4

   Return to the heat for 3 minutes without boiling.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 70. The excerpt below is the record exactly as published.

1 pint of white stock 1 oz. of tapioca Yolks of 2 eggs 1 gill of cream or good milk s. d. o 7\ o 1 O 2 Salt J o 6 Time required (the stock should be made the day before), about a quarter of Now we will show you how to make Tapioca Cream. 1. We take one pint of white stock (see " Lesson on Stock,") and pour it in a stewpan. 2. We put the stewpan on the fire to boil. 3. We take one ounce of prepared crushed tapioca. 4. When the white stock boils, we stir in gradually the tapioca. 5. We move the saucepan to the side of the fire, and let it all simmer until the tapioca is quite clear. 6. Now we must prepare the liaison. 7. We put the yolks of two eggs in a basin, and add to them one gill (or quarter of a pint) of cream or good milk. 8. We just stir it with a wooden spoon, and then pour the mixture through a strainer into another basin. 9. When the stock is quite boiling, we add it by degrees to the liaison, stirring well all the time. N.B. — We must be careful that the eggs do not curdle. an hour. Lessons on Making Soup. — Tapioca Cream. 175 10. We add salt

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