Tapioca Souffle

Ingredients

• three tablespoonfuls pearl tapioca
• a quart of milk
• the yolks of four eggs
• two-thirds cup sugar
• flavor with lemon or vanilla

Method

1. 1

   Soak three tablespoonfuls pearl tapioca in water to cover for three or four hours.

2. 2

   Then add a quart of milk and cook until the tapioca is perfectly clear and the milk thickened.

3. 3

   It will take about twenty minutes, and unless you use the farina kettle, must be stirred constantly.

4. 4

   Add the yolks of four eggs beaten with two-thirds cup sugar and cook two or three minutes, stirring steadily.

5. 5

   Whip the whites of four eggs to a stiff froth, fold through the cooked cream, and take directly from the fire.

6. 6

   Flavor with lemon or vanilla and bake in a moderate oven for twenty-five minutes.

7. 7

   Chill and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 88. The excerpt below is the record exactly as published.

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 to a stiff froth, fold through the cooked cream, and take directly from the fire. Flavor with lemon or vanilla

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