Date Tapioca

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • 1 pint of Milk
  • 1 pint of water
  • 2 heaped teaspoons tapioca
  • 3 egg yolks
  • ½ cup of sugar
  • ½ 1lb. dates
  • 3 egg whites

Cook the tapioca in the milk and water in a double saucepan, add the sugar, dates and eggs and cook a little more. When cold add the stiffly whipped egg whites. Serve cold. Sufficient for 4 people.