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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 139
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Tapioca Cream A small (?) cupful of Tapioca cover with new milk and let steep for four hours (at least). Then simmer beside the fire for four hours. Let cool for four hours and whip up with a tea cupful of good cream. Served piled hi spoonfuls Mrs. Balfour Ferne 77 Victoria Pudding 2 eggs, same weight of butter and flour, 1 tablespoonsful of brown sugar, 1 tea spoonful of baking soda. Beat the butter to a cream, mix all well together with a tablespoonful of raspberry jam. Set in a buttered mould and bake or steam for one hour. Serve with a sauce made of same raspberry jam method with a little water and sugar.
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Tapioca Cream A small (?) cupful of Tapioca cover with new milk and let steep for four hours (at least). Then simmer beside the fire for four hours. Let cool for four hours and whip up with a tea cupful of good cream. Served piled hi spoonfuls Mrs. Balfour Ferne 77 Victoria Pudding 2 eggs, same weight of butter and flour, 1 tablespoonsful of brown sugar, 1 tea spoonful of baking soda. Beat the butter to a cream, mix all well together with a tablespoonful of raspberry jam. Set in a buttered mould and bake or steam for one hour. Serve with a sauce made of same raspberry jam method with a little water and sugar.
Szathmary Culinary Manuscripts and Cookbooks
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