Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two tablespoons tapioca soaked over night, 1 pt. milk heated
with the tapioca. Beat yolks of 2 eggs and 1/2 cup of sugar, add
to the milk, stir constantly till it thickens, not boils; 1/2 teaspoon
vanilla. Beat whites and add while the custard is hot.