Tapioca Custard

Ingredients

• Put 2 tablespoons fine tapioca
• with 1 pint milk
• Add yolks 2 eggs
• with 3 tablespoons sugar
• and pinch salt

Method

1. 1

   Cook and stir till tapioca is transparent.

2. 2

   Add yolks beaten with sugar and salt; stir till thickened.

3. 3

   Add whites whipped to stiff froth, stir lightly 3 minutes; take from fire; add flavoring when cooled.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 55. The excerpt below is the record exactly as published.

Tapioca Custard. — Put 2 tablespoons flne tapioca in double boiler with 1 pint mdk, cook and stir till tapioca is transparent. Add yolks 2 eggs beaten with 3 tablespoons sugar, and pinch salt; stir till thickened. Add whites whipped to stiff froth, stir lightly 3 minutes; take from Are ; add flavoring when cooled. If pearl or lump tapioca is used, it must be soaked in cold water for several hours before cooking. Apple Snow. — Core, quarter, and steam 3 large, sour apples. Rub through sieve, cool ; whip whites 3 eggs to very stiff froth with ^ cup powdered sugar, gradually add apple, and whip long time tUl white and stiff. Pile in dish, garnish with dots currant jelly. Snow Eggs. — To whites 5 eggs add pinch salt, and whip to very stiff froth ; gradually add 1 tablespoon powdered sugar and few drops flavoring. Scald 1 quart milk in large pan. Shape whites in tablespoon, drop a few at a time in hot milk. Turn until cooked. Lift out with skimmer, lay on glass dish. When all are cooked make custard with egg yolks, milk, and 3 tablespoons sugar, and serve with eggs. Charlotte Russe. — Mix 1 pint rich cream, % cup powdered sugar, 1 teaspoon vanilla. Have very cold and whip to stiff froth, turning under cream when it first rises. Line dish with sponge cake or ladyflngers, fill with whipped cream. Chocolate Blanc-mange. — Quart mUk, box gelatine soaked in 1 cup water, 4 table- spoons grated chocolate rubbed smooth in a little milk, 3 eggs, extract < vanilla to taste. Heat milk until boiling, then add other ingre- dients ; bon 5 minutes. Pour into mold. Serve cold with sugar and cream, or custard. Iced Fruits for Desserts. — Any desirable fruit may be easily iced by dipping first in the beaten white of an egg, then in sugar finely pulverized, and again in egg, and so on until YOU have the icing of the desired thickness. For this purpose oranges or lemons should be carefully pared, and all the white inner skin removed that is possible, to prevent bitterness ; then cut either in thin horizontal slices if THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 30 THE ROYAL BAKER AND PASTRY COOK lemons, or in quarters if oranges. For cherries, strawberries, currants, etc., choose the largest and finest, leaving stems out. Peaches should be pared and cut in halves, and sweet, juicy pears may be treated in the same way, or look nice when pared, leaving on the stems, and iced. Pineapples should be cut in thin slices, and these again divided into quarters. Floating Island. — 1 quart milk, 4 eggs, yolks and whites beaten separately, 4 table- spoons sugar, 2 teaspoons extract vanilla or bitter almonds, ^ cup currant jelly. Heat mUk to scalding, but not boiling. Beat the yolks ; stir into them the sugar, and pour upon them gradually, mixing well, a cup of the hot milk. Put into sauc^an and boil until it begins to thicken. When cool, flavor and po\ir into a glass dish. Heap upon top me- ringue of whites whipped until you can cut it, into which you have beaten the jelly, a tea- spoon at a time. Frozen Desserts How TO FREEZE. — Pound ice to bits size of hickory nut. Use salt in lumps Ml size of a pea. Allow 1 part salt to 3 parts ice. Mix together in pail. In bottom of freezer put 1 inch layer of mixture, and pack. Arrange and fasten can in freezer. Fill up space between with the mixture, packing hard. Turn can occasionally to make sure it will run freely. When ice is within 1 inch of top of can open and fill can, replace and fasten top. Turn slowly at first. Increase speed, adding more ice and salt as mixture sinks. When cream is very firm open can, draw out dasher, work cream down in can wdth wooden spoon, cover top with paper, then with can cover, add more ice and salt, heaping it over top of can. Cover with heavy blanket, set away in cold place for 2 hours. Plain Ice Cream. — Scald 1 pint milk ; mix I cup sugar with 2 tablespoons flour, pinch salt, and 2 beaten eggs. Add to hot milk, stir over fire till thick and smooth, cover and cook 20 minutes. Strain and cool. Add 1 pint cream, fla- voring desired, and freeze. One can condensed milk and 1 cup milk may be mixed and added in place of cream. Very good ice cream may be made without the addition of any cream. Philadelphia Ice Cream. — Scald 1 pint cream. Add 1 cup sugar and stir till dissolved. Take from fire and add 1 pint chilled cream. Freeze when cold. Delmonico Ice Cream. — Make a cooked custard with 1 pint milk

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