Apple Manioca Pudding
From 365 desserts, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 5. The excerpt below is the record exactly as published.
Apple Manioca Pudding. Soak 2 tablespoonfuls of manioca in the dish in which it is to be baked ; add 2 table- spoonfuls of sugar and let it soak 15 minutes ; pare and core 4 good sized apples, fill with sugar and ground cinnamon ; put them in the manioca and bake until the apples are done. Serve warm, not hot. 6. — Fig Custard Pudding. One-half pound good figs, 1 pt. milk, yolks of 2 eggs, white of 1 (if large), ]/2 oz. gela- tine soaked in cold water, y^ cup sweet fruit jelly slightly warmed, 2 teaspoonfuls vanilla. White sifted flour. Soak the figs in warm water until quite soft ; split them, dip each piece in jelly and line a buttered mould. Heat the milk and stir into it the well beaten yolks and sugar ; return it to the sauce pan and stir until it thickens. Melt the soaked gelatine by adding a tablespoonful of boiling water and putting it into a vessel of boiling water ; when it is quite melted, add it to the milk, and when well mixed set it to cool. As soon as it begins to congeal whisk it thoroughly with an egg beater and add to it 19 February, gradually the white of an egg beaten to a stiff froth. Beat it rapidly and thoroughly till quite spongy and fill the fig-lined mould. Set in a cool place till quite firm, 5 or 6 hours at least. 7.— Baked Custard. One quart of milk, 5 eggs, 6 heaping table- spoonfuls of sugar
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