Soufflé Tapioca. No. 2.

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 (7)

4 lb. of tapioca well washed ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
a pt. of cream or new milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
new milk ↝ Milk, NFS [Milk, reduced fat]
some lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of the eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Put the tapioca into a stewpan with a pt. of cream or new milk, some lemon peel and sugar.
Let it boil till it comes to a custard.
Put it to cool, then add the yolks of 3 eggs.
Put it into a pie-dish and have it very lightly baked.
Whip the whites of the eggs up very lightly; put them on the top of the soufflé after it is baked and brown them with a salamander.

Original Text

Soufflé Tapioca. No. 2. (Beechwood.)
4 lb. of tapioca well washed, put into a stewpan with a pt. of cream or new milk, some lemon peel and sugar. Let it boil till it comes to a custard. Put it to cool, then add the yolks of 3 eggs. Put it into a pie-dish and have it very lightly baked. Whip the whites of the eggs up very lightly; put them on the top of the soufflé after it is baked and brown them with a salamander.

Notes

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