vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tapioca Ice Cream
From The Landmarks club cook book, 1903
Serves 3
Flavoring can be adjusted based on preference.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 90. The excerpt below is the record exactly as published.
TAPIOCA ICE CREAM. Two tablespoons ground tapioca stirred into one and a half pints boiling water. Let it boil. A piece of butter size of walnut; sugar enough to make quite sweet. When part cool, stir into the mixture two well beaten eggs ; any kind of fla- voring preferred. Just before putting into freezer, add one pint good cream
Cook this with the app: pantry check, scaling, and the assistant.