Duchess Cream
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 93. The excerpt below is the record exactly as published.
DUCHESS CREAM. Three-fourths cup tapioca ; soak over night in cold water, then drain off and cover with boiling water ; then add two cups sugar, juice of two lemons, one can grated pineapple, and just before taking off the stove add the whites of two eggs
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