Tapioca for Invalids

Ingredients

• a tablespoonful of tapioca
• a pint of water or milk
• Sweeten it slightly
• flavour with brandy or wine, or cinnamon or orange or lemon-rind

Method

1. 1

   Wash tapioca and soak in water or milk for half an hour.

2. 2

   Boil, then simmer gently until clear, stirring frequently.

3. 3

   Sweeten and flavor as desired.

4. 4

   If too thick, add more water.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1962. The excerpt below is the record exactly as published.

table- spoonful of tapioca in water for a couple of hours, set it to boil, adding a Httle more water till quite done to the consistency of porridge. Add pepper, salt, and a little fresh butter. Cut two tomatoes in half, remove pips and watery substance, sprinkle with a little pepper and salt. Fill each half-tomato with the tapioca, sprinkle the top with grated parmesan and baked bread-crumbs, put them into the oven for twenty minutes, and serve. Tapioca Cake. — Tapioca is an article that swells very much, and which requires a long time to be done thoroughly. If you boil it over too brisk a fii-e, it will become tough ; if over a very slow fire, it will be as mellow as marrow, and then it is extremely pleasant to the palate. Boil a pint of cream and a pint of milk with a little sugar and very little salt. Then add the peel of half a lemon ; but if the taste of orange-flowers, roses, or vanilla, &c., should bo more agreeable, use them in preference, ac- cording to taste. Put a quarter of a pound of tapioca into the cream, and let it boil over a very slow fire ; when it is done throw in a piece of butter, and break the yolks of six eggs, which beat up with it, and let them do over the stove. "When you send up the first course, beat the whites of the eggs, poui- them gently over the rest, and set the whole in a moderate oven. If you wish to make a cake, spiinkle a mould twice over with clarified butter and crumbs of bread : mix with the preparation some diied cherries and cuiTants, and proceed as you would do for a soufile. ^Vhen done turn the mould upside- down in a dish, and send up hot. — Ude. , 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

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