Transcribe
Translate
Alice Electa Pickard recipe book, 1868
Page 127
More information
digital collection
archival collection guide
transcription tips
Tapioca Cream. Lilly H. 2 tablespoons soaked in water till soft. 1 quart milk boil, when boiling stir in tapioca & boil 3 minutes -- then add the yolks of 3 eggs beaten in 1/2 cup sugar -- let boil up again -- then remove from the fire & stir in whites of 3 eggs well beaten & essence to taste. Add more tapioca if you like -- will soak in three hours. Custards. Aunt Sarah Sanborn. Boil the milk and use when warm both in making custards and bread puddings. By so doing the eggs will be better cooked and the necessity of baking long will be removed. Pour over six eggs well beaten 1 quart of boiled milk while hot and bake quickly. Add the sugar and essence to the eggs.
Saving...
prev
next
Tapioca Cream. Lilly H. 2 tablespoons soaked in water till soft. 1 quart milk boil, when boiling stir in tapioca & boil 3 minutes -- then add the yolks of 3 eggs beaten in 1/2 cup sugar -- let boil up again -- then remove from the fire & stir in whites of 3 eggs well beaten & essence to taste. Add more tapioca if you like -- will soak in three hours. Custards. Aunt Sarah Sanborn. Boil the milk and use when warm both in making custards and bread puddings. By so doing the eggs will be better cooked and the necessity of baking long will be removed. Pour over six eggs well beaten 1 quart of boiled milk while hot and bake quickly. Add the sugar and essence to the eggs.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
