Soufflé–Tapioca

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a tablespoonful of tapioca ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
powdered loaf sugar to taste ↝ Baobab powder [Fruits and Fruit Juices]
milk ↝ Milk, NFS [Milk, reduced fat]
grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of 4 or 5 eggs whisked to a stiff froth ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Soak a tablespoonful of tapioca in water for a couple of hours.
Set it to boil, adding powdered loaf sugar to taste, and milk, till the mixture is of the consistency of porridge.
Flavour it with grated lemon peel.
Work in when cold the yolks of 3 and the whites of 4 or 5 eggs whisked to a stiff froth.
Pour quickly into a soufflé dish, and bake till it has well risen.
Serve immediately.

Original Text

Soufflé–Tapioca.
Soak a tablespoonful of tapioca in water for a couple of hours; set it to boil, adding powdered loaf sugar to taste, and milk, till the mixture is of the consistency of porridge; flavour it with grated lemon peel, work in when cold the yolks of 3 and the whites of 4 or 5 eggs whisked to a stiff froth; then pour quickly into a soufflé dish, and bake till it has well risen. Serve immediately.

Notes

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