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Jane E. Hassler cookbook, June 1857
Page 25
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Tapioca Cream Soak two tablespoonfuls of tapioca w just enough of water to cover it all night. The next morning boil in a quart of milk with the soaked tapioca, add two thirds of a small cup of sugar to it and a little salt. Beat the yolks of three eggs thoroughly, and when the milk has boiled for ten minutes, stir them into it. [Remove?] it from the fire and stir rapidly for five minutes so they will not curdle. Flavor with vanilla; beat the whites to a stiff froth and put over the top of the pudding dish into which you have turned the tapioca, sift sugar over it and brown for five minutes in the oven, serve cold. This makes a [illegible] delicious dessert [than?] [pastry?], and can be prepared the day before it is needed.
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Tapioca Cream Soak two tablespoonfuls of tapioca w just enough of water to cover it all night. The next morning boil in a quart of milk with the soaked tapioca, add two thirds of a small cup of sugar to it and a little salt. Beat the yolks of three eggs thoroughly, and when the milk has boiled for ten minutes, stir them into it. [Remove?] it from the fire and stir rapidly for five minutes so they will not curdle. Flavor with vanilla; beat the whites to a stiff froth and put over the top of the pudding dish into which you have turned the tapioca, sift sugar over it and brown for five minutes in the oven, serve cold. This makes a [illegible] delicious dessert [than?] [pastry?], and can be prepared the day before it is needed.
Szathmary Culinary Manuscripts and Cookbooks
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