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New England manuscript cookbook, ca. 1897
Page 24
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Snow 1 pt. Water- 1/2 cup sugar Salt 1/2 teaspoon flavoring Boil these together & while boiling add 3 large tablespoons corn starch. Take off the stove. Beat 2 eggs whites separately When whites are stiff put them into the snow & beat well with egg beater. Beating makes it white Put in table dish. This part does not seem to be quite right Sauce 1/2 pt milk- Small 1/2 cup sugar flavoring 1 small 2/3 enough table spoon of corn starch. Beaten yolks of 2 eggs. Let these boil together & add the corn starch Manioca or Tapioca Cream. Soak half a cupful of granulated tapioca or manioca in one quart of cold milk for thirty minutes; then cook in a double boiler until each grain is transparent. Separate three eggs; beat the yolks with four tablespoonfuls of sugar; add them to the hot mixture; cook for just a moment. Take form the fire and pour slowly while hot into the well-beaten whites of the eggs; add a teaspoonful of vanilla, and when cool turn into the serving dish. The manioca should be creamy and not sufficiently hare to required sauce.
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Snow 1 pt. Water- 1/2 cup sugar Salt 1/2 teaspoon flavoring Boil these together & while boiling add 3 large tablespoons corn starch. Take off the stove. Beat 2 eggs whites separately When whites are stiff put them into the snow & beat well with egg beater. Beating makes it white Put in table dish. This part does not seem to be quite right Sauce 1/2 pt milk- Small 1/2 cup sugar flavoring 1 small 2/3 enough table spoon of corn starch. Beaten yolks of 2 eggs. Let these boil together & add the corn starch Manioca or Tapioca Cream. Soak half a cupful of granulated tapioca or manioca in one quart of cold milk for thirty minutes; then cook in a double boiler until each grain is transparent. Separate three eggs; beat the yolks with four tablespoonfuls of sugar; add them to the hot mixture; cook for just a moment. Take form the fire and pour slowly while hot into the well-beaten whites of the eggs; add a teaspoonful of vanilla, and when cool turn into the serving dish. The manioca should be creamy and not sufficiently hare to required sauce.
Szathmary Culinary Manuscripts and Cookbooks
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