Tapioca Cream

Ingredients

• 1 pint hot milk
• 1 heaping tablespoon minute tapioca
• a little salt
• the yolk of 1 egg
• 1/2 cup sugar

Method

1. 1

   Cook milk, tapioca, and salt in a double boiler for 15 minutes.

2. 2

   Beat yolk and sugar together, then stir into the mixture until thickened.

3. 3

   Pour into a dish and whip in beaten egg white.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 61. The excerpt below is the record exactly as published.

1/4 cup sugar. Beat eggs, add sugar and milk and any extract liked. Fill custard cups, sift a little nutmeg over top and set them in a moderate oven in a shallow pan, half full of hot water. In 20 minutes try with handle of teaspoon to see if firm. If left in oven too long, or fire is too hot, milk will whey. CORN STARCH PUDDING. Graduate Nurse. 1V2 tablespoons corn starch. 2 tablespoons cold water. 1 tablespoon sugar. 1 pint milk. 1 saltspoon salt. Put milk on stove to heat. Mix in a saucepan the corn starch, sugar and salt, with cold water. When milk begins to boil, pour it in, slowly at first, stirring all the while. The corn COOKERY FOR THE SICK. 193 Starch should become thick at once. Then pour into a double boiler and cook 30 minutes. Time should be kept faithfully and water in lower boiler actually boil all the time. Add the well-beaten white of i egg, pouring slowly. Cook for i min- ute. Serve with cream. TAPIOCA CREAM. Sister Caroline. Cook in a double boiler for 15 minutes, i pint hot milk, t heaping tablespoon minute tapioca and a little salt, stirring frequently. Beat together the yolk of i egg

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