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Tapioca Recipe

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Tapioca image


This recipe for Tapioca, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Todd & Penny


2/3 cup Small Pearl Tapioca (Bob’s Red Mill is good)
1 ½ cup water
2 ¼ cup milk
½ cup light cream
5 eggs – separated and at room temperature
1 cup sugar
3 teaspoons vanilla
½ teaspoon cream of tartar
½ cup sugar (for egg whites)

Place tapioca and water into a large saucepan. Soak for at least 1 hour.

Separate eggs. Place yolks in small bowl and egg whites in very clean mixing bowl.

Lightly mix yolks.

Add milk, cream, egg yolks and 1 cup sugar to tapioca in saucepan.

Bring to a simmer over medium heat. Stirring often. Continue cooking for 15 minutes.

Beat egg whites with cream of tartar until soft peaks form. Add ½ cup sugar gradually. Beat until glossy.

Gently fold in about ½ cup of tapioca mixture into egg whites. Continue folding ½ cup at a time until all of tapioca is in egg whites. They should still be light and fluffy.

Return mixture to saucepan and cook for 3 minutes. Stirring gently. Add vanilla.

Pour into serving bowls. Chill.

This makes 6 generous servings.




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