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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 34
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Tapioca Pudding 1/2 cup Tapioca 1 quart milk 2 eggs cup of Sugar Let the milk boil then put in the Tapioca, after it has soaked two or three hours, let it boil a few minutes longer, then take it off the fire, and stir in the eggs and sugar if put into the oven right away 3/4 of an hour, if not an hour baking or this 3 Tablespoons of Tapioca soaked over night 1 quart of milk yolks of 3 eggs. Boil all together in a tin pail set in a kettle of cold water and boiled. Add Sugar to your taste. When thoroughly cooked take the whites of 3 eggs and beat to a stiff froth, and pour over the whole while hot.
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Tapioca Pudding 1/2 cup Tapioca 1 quart milk 2 eggs cup of Sugar Let the milk boil then put in the Tapioca, after it has soaked two or three hours, let it boil a few minutes longer, then take it off the fire, and stir in the eggs and sugar if put into the oven right away 3/4 of an hour, if not an hour baking or this 3 Tablespoons of Tapioca soaked over night 1 quart of milk yolks of 3 eggs. Boil all together in a tin pail set in a kettle of cold water and boiled. Add Sugar to your taste. When thoroughly cooked take the whites of 3 eggs and beat to a stiff froth, and pour over the whole while hot.
Szathmary Culinary Manuscripts and Cookbooks
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