vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tapioca Custard
From Harper's cook book encyclopædia, 1902
Serves 2
Sprinkle crushed macaroons or cinnamon on top before serving.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 110. 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 prepara- tion may cool a little. Beat four fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.