Dessert
French tapioca custard
French tapioca custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand fo.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand for four hours;
- add a quart of scalding milk, and stir for a minute.
- Turn all into a double boiler, and bring to the scalding point, then pour gradually upon the yolks of four eggs beaten light with a cupful of sugar.
- Cook again in a double boiler for ten minutes, by which time the custard should be thick.
- Now whip the whites of the four eggs stiff, beat them into the custard, add two teaspoonfuls of vanilla, turn into a glass bowl, and serve.
Historical transcription
Source method
- 1
Soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand for four hours; add a quart of scalding milk, and stir for a minute. Turn all into a double boiler, and bring to the scalding point, then pour gradually upon the yolks of four eggs beaten light with a cupful of sugar. Cook again in a double boiler for ten minutes, by which time the custard should be thick. Set in the ice until very cold. Now whip the whites of the four eggs stiff, beat them into the custard, add two teaspoonfuls of vanilla, turn into a glass bowl, and serve.
Nutrition pending
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