Tapioca Custard

Ingredients

• two tablespoonfuls of tapioca
• a pint of milk
• a piece of butter the size of a walnut
• two tablespoonfuls of sugar
• four fresh eggs
• vanilla, ratafia, almond, or any other flavouring
• an ounce of macaroons

Method

1. 1

   Wash tapioca and boil in milk until soft, stirring frequently.

2. 2

   Add butter and sugar, then cool slightly.

3. 3

   Beat eggs, mix with part of the tapioca, then combine with the rest in the saucepan and stir until near boiling.

4. 4

   Flavor and cool in a glass dish.

5. 5

   Before serving, sprinkle crushed macaroons or powdered cinnamon on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1963. The excerpt below is the record exactly as published.

Tapioca Custard. — Wash two' table- spoonfuls of tapioca, and boil it gently in a pint of milk until it is quite soft, stirring it frequently to keep it from getting into lumps. Add a piece of butter the size of a walnut and two table-spoonfuls of sugar, and when these are thoroughly mixed draw the saucepan on one side that the preparation may cool a little. Beat four fresh eggs ia a bowl, mix gradually with them part of the tapioca, then pour them into the remainder in the saucepan, and stir all over the fire until the custard is on the point of boiling. Turn it out, flavour with vanilla, ratafia, almond, or any other flavouring, and when it is cold put it into a glass dish. Just before serving, crush an ounce of macaroons to powder, and sprinkle them over the surface, or if preferred sift a little powdered cinnamon over the top. Time to simmer the tapioca, about two hours. Probable cost, Is. Suflicient for four or five persons. Tapioca for Invalids.— Wash a table- spoonful of tapioca, and soak it in a pint of water or milk and water for half an hour. Let it boil, then simmer it gently until it is quite clear, and stir it frequently to keep it from getting into lumps. Sweeten it slightly, and flavour with brandy or wine if agreeable, if not, with cinnamon or orange or lemon-rind. If it is too thick add a little more water. Veal, mutton, or chicken broth may be substituted TAP ( 958 ) TAR for the water or milk and water. Time to simmer, about thi-ee-quarters of an hour. Suf- ficient for one invalid. Tapioca, Gratine.— Put two ounces of very clear tapioca with a quart of hot milk, a small bit of sugar, a very little salt, and one leaf of almond-laurel ; let this boil gently over a slow fire ; when the tapioca is done, put it into a silver stewpan, and set it on a pretty sharj) stove-fire to gratin ; let it stick very much to the bottom of the stewpan ; take out the laurel- leaf, and serve with a cover over ; but mind to cover the stewpan with a skewer and a sheet of paper to prevent the dust from flying into it. Tapioca is an excellent and wholesome production, and very useful in families : it may be used in any sort of cntremt.its, such as gateau de tapioca, souffle, pudding, potage, &c., pre- pared in the same manner as rice. — Udc. Tapioca Jelly. — AVash a quarter of a pound of tapioca, and soak it in a pint of water for some hours. Put it into a saucepan over the fire with another pint of cold water and the thin rind of a lemon or an orange, and let it simmer gently until quite clear and thick, and keep adding at intervals small quantities of boiling water to make uji half a pint. Eemove the lemon-rind, pour out the tapioca, sweeten it, add as much lemon- juice as is agreeable, and a little brandy or wine if liked. Pour the prepared tapioca into small damp moulds, and turn it out when cold and stiff. Tapioca jelly is very good eaten wth preserved fruit and cream or milk. Time to simmer, about one hour. Probable cost, 5d., exclusive of the wine or brandy. Sufficient for five or six persons. Tapioca Jelly (another way). — Take one pound of tapioca and six pints of water. Let the tapioca soak in the water all night ; in the morning boil until quite clear and of a proper consistence, then flavour to taste. Tapioca Pudding, Baked. — Wash four tiible-spoonfuls of tapioca in water, then let it boil with a quart of milk and the thin rind ©f a lemon or an orange, or an inch of cinnamon. Pour it into a basin, let it get cold, sweeten it, and take out the peel. Beat it up with three eggs and an ounce of butter. Pour it into a buttered dish, and bake the pudding in a well-heated oven. The edge of the dish may be lined with puff paste or not. Time to bake, about three-quarters of an hour. Probable cost, Is. Sufficient for five or six persons. Tapioca Pudding, Boiled.— Wash two table-spoonfuls of tapioc

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