. One hundred & one desserts. the top of adouble-boiler, cover with hotwater and soak till the water is allabsorbed; add a pint of milk andcook till it is soft. Beat the yolksof two eggs; add a third of a cupfulof sugar and a half-teaspoonful ofsalt. Pour the hot tapioca on thisand cook three minutes. Removefrom the fire and stir in the beatenwhites of two eggs, a half-teaspoon-ful of vanilla and a tablespoonfulof butter. Pour into a butteredmold, set in a pan of water andbake a half-hour. ® VIENNESE ® BEAT a quarter of a pound ofbutter to a cream; add anounce and a half of bread-crumbs that h

- Image ID: 2AG0TJ8
. One hundred & one desserts. the top of adouble-boiler, cover with hotwater and soak till the water is allabsorbed; add a pint of milk andcook till it is soft. Beat the yolksof two eggs; add a third of a cupfulof sugar and a half-teaspoonful ofsalt. Pour the hot tapioca on thisand cook three minutes. Removefrom the fire and stir in the beatenwhites of two eggs, a half-teaspoon-ful of vanilla and a tablespoonfulof butter. Pour into a butteredmold, set in a pan of water andbake a half-hour. ® VIENNESE ® BEAT a quarter of a pound ofbutter to a cream; add anounce and a half of bread-crumbs that h Stock Photo
Enlarge
https://www.alamy.com/licenses-and-pricing/?v=1 https://www.alamy.com/one-hundred-one-desserts-the-top-of-adouble-boiler-cover-with-hotwater-and-soak-till-the-water-is-allabsorbed-add-a-pint-of-milk-andcook-till-it-is-soft-beat-the-yolksof-two-eggs-add-a-third-of-a-cupfulof-sugar-and-a-half-teaspoonful-ofsalt-pour-the-hot-tapioca-on-thisand-cook-three-minutes-removefrom-the-fire-and-stir-in-the-beatenwhites-of-two-eggs-a-half-teaspoon-ful-of-vanilla-and-a-tablespoonfulof-butter-pour-into-a-butteredmold-set-in-a-pan-of-water-andbake-a-half-hour-viennese-beat-a-quarter-of-a-pound-ofbutter-to-a-cream-add-anounce-and-a-half-of-bread-crumbs-that-h-image336850816.html
. One hundred & one desserts. the top of adouble-boiler, cover with hotwater and soak till the water is allabsorbed; add a pint of milk andcook till it is soft. Beat the yolksof two eggs; add a third of a cupfulof sugar and a half-teaspoonful ofsalt. Pour the hot tapioca on thisand cook three minutes. Removefrom the fire and stir in the beatenwhites of two eggs, a half-teaspoon-ful of vanilla and a tablespoonfulof butter. Pour into a butteredmold, set in a pan of water andbake a half-hour. ® VIENNESE ® BEAT a quarter of a pound ofbutter to a cream; add anounce and a half of bread-crumbs that h
The Reading Room / Alamy Stock Photo
Image ID: 2AG0TJ8
This image is a public domain image, which means either that copyright has expired in the image or the copyright holder has waived their copyright. Alamy charges you a fee for access to the high resolution copy of the image.
. One hundred & one desserts. the top of adouble-boiler, cover with hotwater and soak till the water is allabsorbed; add a pint of milk andcook till it is soft. Beat the yolksof two eggs; add a third of a cupfulof sugar and a half-teaspoonful ofsalt. Pour the hot tapioca on thisand cook three minutes. Removefrom the fire and stir in the beatenwhites of two eggs, a half-teaspoon-ful of vanilla and a tablespoonfulof butter. Pour into a butteredmold, set in a pan of water andbake a half-hour. ® VIENNESE ® BEAT a quarter of a pound ofbutter to a cream; add anounce and a half of bread-crumbs that have been soaked in awine-glass of rum, an ounce ofchopped nuts, an ounce of gratedchocolate, a quarter of a pound ofsugar, a tablespoonful of flour, anounce of seeded raisins, the gratedrind of a lemon and the yolks offive eggs well-beaten. When allare well mixed fold in gently thefive whites beaten to a froth. Pourinto a well-buttered mold, set in apan of water and bake a half-hour.Serve with Creamy sauce flavoredwith rum.. 10