Baked Tapioca
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 60. The excerpt below is the record exactly as published.
Baked Tapioca. Prepare it the same way, only using a quart of milk and 4 eggs, do not stir the eggs in till you take it off the fire; bake 30 minutes. Use two of the whites for a meringue
Cook this with the app: pantry check, scaling, and the assistant.