Tapioca Cake. — Tapioca is an article that
swells very much, and which requires a long
time to be done thoroughly. If you boil it over
too brisk a fii-e, it will become tough ; if over a
very slow fire, it will be as mellow as marrow,
and then it is extremely pleasant to the palate.
Boil a pint of cream and a pint of milk with
a little sugar and very little salt. Then add
the peel of half a lemon ; but if the taste of
orange-flowers, roses, or vanilla, &c., should bo
more agreeable, use them in preference, ac-
cording to taste. Put a quarter of a pound of
tapioca into the cream, and let it boil over a
very slow fire ; when it is done throw in a piece
of butter, and break the yolks of six eggs, which
beat up with it, and let them do over the stove.
"When you send up the first course, beat the
whites of the eggs, poui- them gently over the
rest, and set the whole in a moderate oven. If
you wish to make a cake, spiinkle a mould twice
over with clarified butter and crumbs of bread :
mix with the preparation some diied cherries
and cuiTants, and proceed as you would do for
a soufile. ^Vhen done turn the mould upside-
down in a dish, and send up hot. — Ude. ,
Tapioca Custard. — Wash two' table-
spoonfuls of tapioca, and boil it gently in a
pint of milk until it is quite soft, stirring it
frequently to keep it from getting into lumps.
Add a piece of butter the size of a walnut and
two table-spoonfuls of sugar, and when these
are thoroughly mixed draw the saucepan on
one side that the preparation may cool a little.
Beat four fresh eggs ia a bowl, mix gradually
with them part of the tapioca, then pour them
into the remainder in the saucepan, and stir all
over the fire until the custard is on the point
of boiling. Turn it out, flavour with vanilla,
ratafia, almond, or any other flavouring, and
when it is cold put it into a glass dish. Just
before serving, crush an ounce of macaroons
to powder, and sprinkle them over the surface,
or if preferred sift a little powdered cinnamon
over the top. Time to simmer the tapioca,
about two hours. Probable cost, Is. Suflicient
for four or five persons.
Tapioca for Invalids.— Wash a table-
spoonful of tapioca, and soak it in a pint of
water or milk and water for half an hour. Let
it boil, then simmer it gently until it is quite
clear, and stir it frequently to keep it from
getting into lumps. Sweeten it slightly✪ Tapioca for Invalids, and
flavour with brandy or wine if agreeable, if
not, with cinnamon or orange or lemon-rind.
If it is too thick add a little more water. Veal,
mutton, or chicken broth may be substituted
TAP
( 958 )
TAR
for the water or milk and water. Time to
simmer, about thi-ee-quarters of an hour. Suf-
ficient for one invalid.
Tapioca, Gratine.— Put two ounces of ✪ Tapioca, Gratine
Page 1963 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tapioca Cake. — Tapioca is an article that swells very much, and which requires a long time to be done thoroughly. If you boil it over too brisk a fire, it will become tough ; if over a very slow fire, it will be as mellow as marrow, and then it is extremely pleasant to the palate. Boil a pint of cream and a pint of milk with a little sugar and very little salt. Then add the peel of half a lemon ; but if the taste of orange-flowers, roses, or vanilla, &c., should be more agreeable, use them in preference, according to taste. Put a quarter of a pound of tapioca into the cream, and let it boil over a very slow fire ; when it is done throw in a piece of butter, and break the yolks of six eggs, which beat up with it, and let them do over the stove. "When you send up the first course, beat the whites of the eggs, poui- them gently over the rest, and set the whole in a moderate oven. If you wish to make a cake, sprinkle a mould twice over with clarified butter and crumbs of bread : mix with the preparation some diied cherries and currants, and proceed as you would do for a soufile. When done turn the mould upsidedown in a dish, and send up hot. — Ude. ,
Tapioca Custard. — Wash two' tablespoonfuls of tapioca, and boil it gently in a pint of milk until it is quite soft, stirring it frequently to keep it from getting into lumps. Add a piece of butter the size of a walnut and two table-spoonfuls of sugar, and when these are thoroughly mixed draw the saucepan on one side that the preparation may cool a little. Beat four fresh eggs in a bowl, mix gradually with them part of the tapioca, then pour them into the remainder in the saucepan, and stir all over the fire until the custard is on the point of boiling. Turn it out, flavour with vanilla, ratafia, almond, or any other flavouring, and when it is cold put it into a glass dish. Just before serving, crush an ounce of macaroons to powder, and sprinkle them over the surface, or if preferred sift a little powdered cinnamon over the top. Time to simmer the tapioca, about two hours. Probable cost, Is. Suflicient for four or five persons.
Tapioca for Invalids.— Wash a tablespoonful of tapioca, and soak it in a pint of water or milk and water for half an hour. Let it boil, then simmer it gently until it is quite clear, and stir it frequently to keep it from getting into lumps. Sweeten it slightly, and flavour with brandy or wine if agreeable, if not, with cinnamon or orange or lemon-rind. If it is too thick add a little more water. Veal, mutton, or chicken broth may be substituted
TAP
( 958 )
TAR
for the water or milk and water. Time to simmer, about three-quarters of an hour. Sufficient for one invalid.
Tapioca, Gratine.— Put two ounces of
Records on this page
Tapioca for InvalidsTapioca CakeTapioca CustardTapioca, Gratine