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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 11 ca. 1 Liter | water warm |
| 8 x ca. 30 g | Butter Print Sure |
| 15 | eggs shell |
| 2 13/16 x ca. 450 g | Milk; Dry Non-Fat L Heat |
| 3 x ca. 450 g | Sugar; Granulated 10 Lb |
| 3 Teelöffel | vanilla imitation |
| 1 Teelöffel | Salt Table 5LB |
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1. Reconsititute Milk. Reserve 2 Cups For Step 3.
2. Heat Remaining Milk In Steam Jacketed Kettle To Just A Boil. Add Butter Or Margarine.
3. Combine Reserved Milk With Tapioca, Sugar, Salt, And Eggs.
4. Add To Hot Milk In Steam Jacketed Kettle. Bring To Just A Boil; Reduce Heat; Cook Without Boiling, Stirring Occasionally Until Slightly Thickened, About 5 Minutes (Mixture Will Be Thin). Turn Off Heat; Cool In Kettle 15 To 20 Minutes.
5. Add Vanilla; Blend Well. Pour 1 Gal Into Each Pan. Cover Surface Of Pudding With Waxed Paper. Refrigerate Until Ready To Serve. (Mixture Will Thicken As It Cools).
With 2 1/4 Cups Warm Water May Be Used For Whole Eggs. See Recipe No. A-8.
Cherry Half.
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