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New Hampshire cookbook, 1840
Page 34
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Tapioca Cream Soak 2/3 cup tapioca in warm water till soft, boil one qt milk, when boiling stir in the tapioca, with the yolks of three eggs, and 2/3 cup sugar boil until it thickens, stirring constantly, beat the whites of the eggs to a stiff froth, add 1/2 cup sugar, spread over top, brown in the oven. Sherbet 1 Lemon 3 Oranges 3 cups of sugar 1 pint of milk 1 pint of cream
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Tapioca Cream Soak 2/3 cup tapioca in warm water till soft, boil one qt milk, when boiling stir in the tapioca, with the yolks of three eggs, and 2/3 cup sugar boil until it thickens, stirring constantly, beat the whites of the eggs to a stiff froth, add 1/2 cup sugar, spread over top, brown in the oven. Sherbet 1 Lemon 3 Oranges 3 cups of sugar 1 pint of milk 1 pint of cream
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