Tapioca Meringue

Ingredients

• one-half cup granulated tapioca
• a pint of cold water
• one quart of milk
• a pinch of salt
• the yellow rind of half lemon
• the yolks of four eggs
• a cup of sugar
• a teaspoonful flavoring
• the whites of four eggs
• three tablespoonfuls powdered sugar

Method

1. 1

   Soak one-half cup granulated tapioca in a pint of cold water for half an hour.

2. 2

   Cook slowly for twenty minutes until transparent.

3. 3

   If too thick, add a little more boiling water.

4. 4

   Boil one quart of milk in a farina kettle with a pinch of salt and the yellow rind of half lemon.

5. 5

   Beat the yolks of four eggs with a cup of sugar, add slowly to the milk, stirring until smooth and creamy, but do not allow it to boil.

6. 6

   When thickened, remove from the fire, add a teaspoonful flavoring and blend thoroughly.

7. 7

   Whip the whites of the eggs to a stiff froth with three tablespoonfuls powdered sugar and a teaspoonful flavoring, spread over the top of the pudding which should have been poured in the serving dish and set in a coolish oven to puff and color a golden yellow.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 87. The excerpt below is the record exactly as published.

TAPIOCA MERINGUE— Soak one-half cup granulated tapi- oca in a pint of cold water for half an hour. Cook slowly twenty minutes until transparent. If too thick, add a little more boiling water. Boil one quart of milk in a farina kettle with a pinch of salt and the yellow rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add slowly to the milk, stirring until 128 DESSERTS smooth and creamy, but do not allow it to boil. When thickened, remove from the fire, add a teaspoonful flavoring and blend thoroughly. Whip the whites of the eggs to a stiff froth with three tablespoonfuls powdered sugar and a teaspoonful flavoring, spread over the top of the pudding which should have been poured in the serving dish and set in a coolish oven to puff and color a golden yellow. TAPIOCA PUDDING— Cover one cup of the flake tapioca with cold water and let it stand two hours. Stir occasionally with a fork to separate the lumps. Put in a farina kettle with a pint and a half water. Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste. Stir all together and cook until the apples are soft and the tapioca clear. Serve hot or cold. Peaches may be used in place of the apple. Serve with cream. TAPIOCA SOUFFLE— Soak three tablespoonfuls pearl tapioca in water to cover for three or four hours. Then add a quart of milk and cook until the tapioca is perfectly clear and the milk thickened. It will take about twenty minutes, and unless you use the farina kettle, must be stirred constantly. Add the yolks of four eggs beaten with two-thirds cup sugar and cook two or three minutes, stirring steadily. Whip the whites of four eggs

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