Tapioca Custard Cream

Ingredients

• 2 table-sps. tapioca
• 1 gill water
• 1 pt. milk
• 2 oz. sugar
• 1 oz. butter
• 2 eggs
• 3 or 4 drops ratafia essence
• 2 table-sps. jam
• 2 table-sps. macaroon crumbs

Method

1. 1

   Wash the tapioca and soak it in the water for 0.5 hour.

2. 2

   Then put it into a saucepan with the milk and butter, and cook it gently until soft.

3. 3

   Now remove the saucepan from the fire, and stir in the sugar, the eggs well beaten, and the ratafia essence.

4. 4

   Allow the mixture to cool.

5. 5

   Put the jam into a glass dish, pour the tapioca on the top and sprinkle with the macaroon crumbs.

6. 6

   Serve cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 704. The excerpt below is the record exactly as published.

Tapioca Custard Cream 2 table-sps. tapioca. 1 gill water. 1 pt. milk. 2 oz. sugar. 1 oz. butter. 2 eggs. 3 or 4 drops ratafia essence. 2 table-sps. jam. 2 table-sps. macaroon crumbs

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