Tapioca Cream
From The St. Mungo cookery book, 1904
Recipe by Mrs. Osler.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 43. The excerpt below is the record exactly as published.
1 tablespoonful sugar. 2 lablespoonfuls syrup.. 4 teaspoonful carb. of soda. I teaspoonful cinnamon. Chop .suet, wash and dry currants. Mix these in a basin with all dry ingredients, then mix syrup and milk and stir in. Pour into greased mould and cover with a greased paper. .Steam 2 hours. E. J. WiLKiK, Grangemouth o 98 TAPIOCA CREAM. 1 pint new milk. i table.spoonful sugar. 2 tablespoonfuls tapioca. 2cl. worth of cream
Cook this with the app: pantry check, scaling, and the assistant.