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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 45
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Tapioca Pudding. Elsie's 1 qt milk - 4 eggs - 1 teacup Tapioca well soaked. Bake before eating. Cocoa-nut Pudding. Addie Gibbs Grate 1 Cocoanut - beat 1 egg very light and sugar to taste - boil 1/2 pint milk and add to the egg - add Cocoanut and bake until it begins to brown but in a very little nutmeg. Katie - uses 1 pint milk. Snow Pudding Mrs Denison 1 box gelatine, 1 pt boiling water, juice of 2 lemons - 2 cups sugar, - put it on ice and when quite cool, stir in the whites of 2 eggs well beaten, put it in a mould to cool. Custard Yolks of 2 eggs and 1 whole one, 3 tablespoons sugar, 1 pt milk, flavor with vanilla, put the first in a dish, and pour the Custard around it.
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Tapioca Pudding. Elsie's 1 qt milk - 4 eggs - 1 teacup Tapioca well soaked. Bake before eating. Cocoa-nut Pudding. Addie Gibbs Grate 1 Cocoanut - beat 1 egg very light and sugar to taste - boil 1/2 pint milk and add to the egg - add Cocoanut and bake until it begins to brown but in a very little nutmeg. Katie - uses 1 pint milk. Snow Pudding Mrs Denison 1 box gelatine, 1 pt boiling water, juice of 2 lemons - 2 cups sugar, - put it on ice and when quite cool, stir in the whites of 2 eggs well beaten, put it in a mould to cool. Custard Yolks of 2 eggs and 1 whole one, 3 tablespoons sugar, 1 pt milk, flavor with vanilla, put the first in a dish, and pour the Custard around it.
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