Tapioca Cream
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 129. The excerpt below is the record exactly as published.
TAPIOCA CREAM. Take two table-spoonfuls of tapioca soaked overnight, or say three hours, in water enough to cover it. Boil this with one quart of new milk by placing in a tin bucket set in boiling water. Add one tea-cupful of sugar and a little salt. Beat the yelks of three eggs
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