Tapioca Cream
From The Edwardsville cook book, 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Edwardsville cook book (1906), page 31. The excerpt below is the record exactly as published.
TAPIOCA CREAM. Mrs. J. T. Keller, St. Louis. Soak 2 tablespoons of tapioca over night in enough milk to cover it. To pints milk, heated, add yolks of 3 or 4 eggs, well beaten with sugar. Put in tapioca and cook until thick. Beat whites of eggs for top. Sweeten, put on cocoanut
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