{"id":7681,"slug":"tapioca-custard","title":"TAPIOCA CUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["4 tablespoons tapioca","1 quart sweet milk","yolks of 3 eggs","1 cup sugar","pinch of salt","whites of 3 eggs (beaten to a stiff froth)","vanilla flavoring"],"ingredients_norm":["tapioca","sweet milk","egg yolk","sugar","salt","egg white","vanilla flavoring"],"steps":["Soak four tablespoons of tapioca overnight in one quart of sweet milk.","In the morning beat the yolks of three eggs with one cup of sugar.","Put the milk and tapioca on in a double boiler, adding a pinch of salt.","When this comes to boiling point stir in the eggs and sugar.","Beat the whites to a stiff froth and stir quickly and delicately into the hot mixture.","Flavor with vanilla. Eat cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w86:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f7c5703f41a36334c84ae31a969f39e25ce550833357c08c3f13be221ff5f5e1","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/tapioca-custard"}