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New England manuscript cookbook, 1880-1910
Page 29b
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Peach Tapioca. - Soak half a cupful of tapioca over night in plenty of cold water. In the morning cook until it is transparent. Butter a pudding dish, cover the bottom with a layer of sliced peaches sprinkled lightly with sugar. Now pour over the tapioca, which has been sweetened with a cup of sugar, grate in a little nutmeg and bake slowly until the peaches are done. Serve cold with whipped cream
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Peach Tapioca. - Soak half a cupful of tapioca over night in plenty of cold water. In the morning cook until it is transparent. Butter a pudding dish, cover the bottom with a layer of sliced peaches sprinkled lightly with sugar. Now pour over the tapioca, which has been sweetened with a cup of sugar, grate in a little nutmeg and bake slowly until the peaches are done. Serve cold with whipped cream
Szathmary Culinary Manuscripts and Cookbooks
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