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New England cookbook, 1880s
Page 54
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Danish Pudding 3/4 cup tapioca 1 1/2 pints boiling water 1 salt spoon salt 1/2 cup sugar 1/2 tumbler currant jelly Soak tapioca over night. In the morning put it in a double boiler and cook one hour or until soft and transparent stirring often. Add the salt, sugar and jelly and stir until the jelly is all dissolved. Cool in moulds. One cup of canned apricot, peach, or quince may be used. or one pint of ripe berries, adding more sugar if desired To be eaten with cream.
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Danish Pudding 3/4 cup tapioca 1 1/2 pints boiling water 1 salt spoon salt 1/2 cup sugar 1/2 tumbler currant jelly Soak tapioca over night. In the morning put it in a double boiler and cook one hour or until soft and transparent stirring often. Add the salt, sugar and jelly and stir until the jelly is all dissolved. Cool in moulds. One cup of canned apricot, peach, or quince may be used. or one pint of ripe berries, adding more sugar if desired To be eaten with cream.
Szathmary Culinary Manuscripts and Cookbooks
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