Tapioca Cream

Ingredients

• 2 good tablespoonfuls of Tapioca
• 1 pint of Milk
• 3 -oz. Sugar
• pinch of .Salt
• i teaspoonful Vanilla
• 2 Eggs

Method

1. 1

   Wash the tapioca in boiling water; soak in the milk for 10 minutes, then boil till transparent and well cooked.

2. 2

   Stir in the sugar, salt, and vanilla, and when just cool enough, the yolks of the eggs; have the whites beaten to a stiff froth; stir these lightly but thoroughly to the other ingredients, and pour all while warm into the dish for serving.

3. 3

   Serve when quite cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 123. The excerpt below is the record exactly as published.

pinch of Salt, i lb. Suet, 1 large teaspoonful of Baking Powder, 1 large tea^oonful Sugar, 1 Egg, and enough Milk (about i pint) to make it into a stiff batter. Put it into a well greased basin, and boil for 2 hours. Serve with jam or sugar and butter. Sufficient for 8. Sugar Roly-Poly. On paste, spread a layer of bread cnirnbs, then Demerara sugar, then a little very finely-chopped peel, and another layer of bread crumbs. Roll up. Fix edges ; brush over with milk and dredge with castor sugar. Bake 30 or 40 minutes, or boil 2 hours. Serve with syrup or syrup sauce. Sweet Omelette. 3 Eggs, i oz. Butter, teaspoonful Sngar, 15 drops Vanilla. Separate yolks from whites of eggs ; mix yolks with sugar and flavouring, and well stir them in a basin to a cream ; well beat the whites, and stir in lightly. Put butter into saucepan, and when hot pour in mixture. Place on stove till quite set. Brown the top either in oven or before clear fire. Serve with spoonfuls of jam between the folds. Sprinkle with sifted sugar. Swiss Jumble. i lb. Flour, 3 oz. Lard, 4 oz. Sugar, 2 teaspoonfuls Baking Powder, and about 1 gill sweet Milk. Mix and pour into well-greased tin, and bake in pretty quick oven. Swiss Pudding. Peel and slice 1 lb. of apples, and stew them with a tablespoonful of sugar, and a little water to keep them from burning. Mix in bowl a full breakfastcupful grated bread, 2 oz. chopped suet, and about 3 oz. sugar. Grease a pie-dish, and put in the bottom of it half of the mixture in the bowl. Then pour in all the stewed apples. Put on the top all the remainder of the mixture, making it smooth. Put the pudding in the oven for about ^ hour. E i:50 TRIED FAVOURITES COOKERY BOOK. Swiss Pancakes. I pint Milk, 2 Eggs, 1 oz. Sugar (2 teaspoonfuls), li oz. Flour, grated rind of 1 small Lemon. Dissolve sugar in milk. Beat eggs, adding pinch salt ; add milk. Stir very gradually into flour (just like Yorkshire pudding). Grate lemon rind to batter ; then i^our at once into three well-greased saucers. Bake in quick oven. Spread a little jam on each while in saucer, fold in half, and dredge with castor sugar ; or spread jam on one, and place other pancake on top. Cut in three-cornered ways. Swiss Roll (1). 1 lb. Castor Sugar, lb. Flour, 2 Eggs, J teaspoonful Baking Powder, some Jam, and 1 pint new Milk. Put sugar in a basin, and add the eggs to it ; beat and stir with a spoon ; then the flour and baking powder, thoroughly mixed. Have a small-sized roasting jaan ; grease it well, and spread a piece of paper on bottom only ; grease the paper also. Pour all the mixture out on this, and put in a hot part of oven till ready ; it should only take five minutes. Have'a paper spread on the table, with some sugar sprinkled on it ; turn the cake upside down on this, and remove the greased paper. Sjjread all over with jam, and roll it up ; this must be done quickly. Swiss Roll (2). 3 oz. Flour, 3 oz. sifted Sugar, oz. Butter, 2 Eggs, ^ teaspoon Baking Powder, 2 tablespoonfuls Milk. Beat butter and sugar to a cream ; beat eggs till very light, and add them gradually to the butter and sugar ; then add flour slowly, and baking powder last. . If the mixture is too stiff, a little milk may be added. Pour into a greased flat tin, and bake in a quick oven 15 minutes. Tapioca Cream. 2 good tablespoonfuls of Tapioca, 1 pint of Milk, 3 -oz. Sugar, pincli of .Salt, i teaspoonful Vanilla, 2 Eggs

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