Tapioca Cream

Ingredients

• 3 tablespoons pearl tapioca
• 3 cups sweet milk
• 3 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla

Method

1. 1

   Soak tapioca in milk for 1 hour, then cook in a double boiler for 0.25 hours.

2. 2

   Mix yolks, salt, and sugar, add to tapioca, and cook until thickens.

3. 3

   Cool slightly, add beaten whites, flavor, and serve.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 25. The excerpt below is the record exactly as published.

Tapicoa Cream. 3 tablespoons pearl tapioca, 3 cups sweet milk, 3 eggs, 44 cup sugar, 14 teaspoon salt, 14 teaspoon vanilla. Soak tapioca in milk 1 hour, cook in double boiler 14 hour. Mix yolks, salt and sugar, add to the tapioca and cook until it thickens. Cool slightly, add whites beaten stiff, cool, flavor and serve. MRS. BE. BE. DEEM. Orange Pudding. Cut 4 oranges in cubes and put in bowl. Sprinkle sugar over, bring 2 cups milk to boiling point, then stir in 2 tablespoons cornstarch dissolved in milk. When thick add yolk of 2 eggs beaten with 2 tablespoons sugar. Let cool, then pour. over oranges, spread on meringue and brown. . MRS. BENTON RANDOLPH. Steamed Pudding. 1 pt. bread crumbs, 1 cup New Orleans molasses, 1 cup hot milk, 1 tablespoon butter warmed in milk, 2 cups raisins, 1 cup flour, 1 egg, i teaspoon soda, nutmeg. Pour into bowl or pan, set in steamer over boiling water and steam 2 hours. MIS. JOSEPH BARBOGLIO, Helper. Cheese Custard. 14 teaspoon salt, two-thirds cup sweet milk, YY, teaspoon browned mustard, two-thirds cup grated cheese, 1 egg beaten well. Stir while cooking and serve on hot crackers. | MRS. F. R. SLOPANSKEY, Helper. Graham Pudding. 114 cups graham flour, 1 egg, 14 cup milk, 1% cup molasses, 14 cup sugar,

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