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American cookbook, 1824-1855
Page 13
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Katy Garbacz Pudding One cup of sago, or tapioca, soaked over night, in one and one half pint of water, with one teaspoon full of salt, Bare six large good apples take out the cores, and stew them slowly in one cup of water, with a little sugar till soft, if the water dies out in baking, add more place in your pudding dish, and pour over your soaked sago or tapioca and bake slowly one hour in a slow oven.
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Katy Garbacz Pudding One cup of sago, or tapioca, soaked over night, in one and one half pint of water, with one teaspoon full of salt, Bare six large good apples take out the cores, and stew them slowly in one cup of water, with a little sugar till soft, if the water dies out in baking, add more place in your pudding dish, and pour over your soaked sago or tapioca and bake slowly one hour in a slow oven.
Szathmary Culinary Manuscripts and Cookbooks
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