Tapioca

Ingredients

• a thin lemon peel
• a little loaf sugar
• and cinnamon
• a quart of new milk
• three or four ounces of clean picked tapioca
• the whites of two and the yolks of six eggs

Method

1. 1

   Put lemon peel, sugar, and cinnamon in a stewpan with milk.

2. 2

   When boiling, add tapioca and simmer until soft.

3. 3

   Remove lemon peel and cinnamon, add beaten eggs, sweeten to taste, and steam in a pudding mold for one hour.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 31. The excerpt below is the record exactly as published.

TAPIOCA. Take a thin lemon peel, a little loaf sugar and cinnamon, and a quart of new milk; put all in the stewpan on the fire; as soon as it commences boiling put in three or four ounces of clean picked tapioca; let it sim- mer gently until the tapioca is soft, then take out the lemon peel and cinnamon. Add the whites of two and the yolks of six eggs

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