Tapioca Custard

Ingredients

• }/i c. pearl tapioca
• 2 i c. milk
• 2 eggs
• }/2 c. sugar
• 3^ T. salt
• T. vanilla

Method

1. 1

   Wash tapioca; soak several hours in cold water to cover.

2. 2

   Add milk; cook over boiling water until tapioca is clear.

3. 3

   Beat eggs, add sugar, salt and hot milk mixture slowly.

4. 4

   Return to double boiler; cook until egg thickens.

5. 5

   Remove from heat; flavor.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 80. The excerpt below is the record exactly as published.

TAPIOCA CUSTARD. 2 tb. 3^tb. f.g. 4 drops }/i c. pearl tapioca. 2\i c. milk. 2 eggs. \z c. sugar. 3^ T. salt. T. vanilla. 1 Wash tapioca; soak several hours in cold water to cover. 2. Add milk; cook over boiling water until tapioca is clear. 3. Beat eggs, add sugar, salt and hot milk mixture slowly. 4. Return to double boiler; cook until egg thickens. 5. Remove from heat; flavor. l^ote, — Whites of eggs may be beaten stiff and folded in at the last as in Cornstarch SoufQe. CHERRY TAPIOCA. l^T. 13^ tb. minute tapioca. 13^ T. 2 tb. sugar. f.g. % T. salt. ^c. 1 c. boiling water. 2tb. y2 c. cherry juice. ^T. Juice y2 lemon. 1 T. y^ c. canned cherries. 1. Place tapioca in upper part of double boiler; add sugar, salt and boiling water. 2. Cook 15 mins. ; remove from heat. 3. Add fruit juices and cherries. 4. Turn into serving dish; serve cold with cream and sugar. DESSERTS 263 FRUIT SAGO. 2T. 2T. 1 T. }i c. sago. ( K c. lemon juice. 1^ c. fruit juice ] c. orange juice. ( 1 c. pineapple juice. M c. sugar. 3^ c. shredded pineapple. 2 whites of eggs. 1. Wash sago, soak 1 hour in cold water to cover. 2. Add fruit juice, cook until clear. 3. Add sugar, stir till dissolved. 4. Remove from heat; fold in whites of eggs stiffly beaten; add pineapple. 5. Turn into serving dish. C. GELATINE DESSERTS General Proportions — }/2 tb. granulated gelatine or 3^ oz. sheet gelatine to 1 c. liquid (if sugar is used it is counted with the liquid). If no acid is present, as in coffee jelly, use 3^ tb. gelatine to 1 c. liquid. General Rules — Soften gelatine in cold water; dissolve in hot liquid. Boiling toughens gelatine. Strain mixtures through a cheesecloth which has been moistened with hot water. Gelatine mixtures should be kept covered. 1 tb. He. VAth. 1 piece ^tb. LEMON JELLY. 1 tb. gelatine. }4 c. cold water. 1 c. boiling water. }/2 c. sugar

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