Newton Tapioca
From Boston Cooking-School cook book, 1896
Serves 7
Serves 6 to 8.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 225. The excerpt below is the record exactly as published.
NEWTON TAPIOCA 4 cup quick-cooking tapioca 34 cup molasses 1 quart scalded milk 3 tablespoons butter 4 tablespoons corn meal 11% teaspoons salt 1 cup cold milk
Cook this with the app: pantry check, scaling, and the assistant.