Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Soak two tablespoons of tapioca in water over night. In the morning heat nearly a quart of milk to boiling. Beat the yolks of two eggs with half a cup of granulated sugar and add to the tapioca. When well beaten stir into the boiling milk and let it boil two minutes stirring constantly. Put it in a dish
to serve and add a teaspoonful of vanilla. Beat the whites of two eggs stiff, add two tablespoons of sugar and a teaspoon of vanilla. Drop on the cream, a spoonful at a time. Place in the oven to brown the frosting, then put in a cool place. The colder it is the better.