Tapioca, Gratine
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1963. The excerpt below is the record exactly as published.
Tapioca, Gratine.— Put two ounces of very clear tapioca with a quart of hot milk, a small bit of sugar, a very little salt, and one leaf of almond-laurel
Cook this with the app: pantry check, scaling, and the assistant.