French Tapioca Custard
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 5 dessertspoonfuls of tapioca.
- 1 quart of milk.
- 1 pint of cold water.
- 3 eggs.
- 1 teaspoonful of vanilla.
- 1 heaping cup of sugar.
- A pinch of salt.
- Soak the tapioca in the water five hours.
- Heat the milk to scalding;
- add the tapioca, the water in which it was soaked, and the salt.
- Stir to boiling, and pour gradually upon the yolks and sugar, which should have been beaten together.
- Boil again, stirring constantly, about five minutes, or until it begins to thicken well.
- Turn into a bowl and stir gently into the custard the frothed whites and the flavoring.
- Eat cold.