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Dessert

Tapioca Cream

A chilled dessert made from boiled tapioca and whipped cream, flavored with vanilla or lemon and sweetened to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Tapioca Cream

Why it works: Vanilla and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Tapioca Cream

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Boil the tapioca thoroughly.

Make the cream

  1. Whip the cream stiffly until it drops thickly from the spoon.

Combine and serve

  1. Mix the whipped cream and tapioca together with the flavoring.

  2. Sweeten to taste and serve ice-cold in a glass dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Cooked tapioca gives the cream its body and a soft, spoonable texture.
Raw cream
Whipped into foam, it adds air and richness to the dish.

The step that matters

Whip the cream stiffly. Cream must be whipped until it holds its shape; under-whipped cream stays runny and will not hold air when folded into the tapioca, so the dessert loses its light texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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