vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 167. The excerpt below is the record exactly as published.
Tapioca Pudding Wash three ounces of tapioca and boil it slowlj for fifteen minutes with one quart of milk, stirring it occasionidlj. When HOT PUVDINGS, CU8TAMD8, SOUFFLÉS, BTC. 806 partially cool, add two ounces of butter, one-quarter of a pound of granulated sugar, and three well-beaten eggs. Season with vanilla
Cook this with the app: pantry check, scaling, and the assistant.