1800s Cooking Tips and Recipes
TAPIOCA JELLY One cupful of tapioca. Pour over it three cupfuls of cold water and let it stand three hours, then put it in a saucepan set within another pan of boiling water. If the tapioca has soaked up the water, add a little lukewarm water to it, then boil, stirring frequently when it begins to clear. If too thick, add a little boiling water, about a tablespoonful. When quite clear, add white sugar to taste, the juice of one lemon and very little of the grated rind. Pour into a mould wet with cold water. Serve when cold with sugar and cream.
"Palatable Dishes", 1891
TAPIOCA JELLY One cupful of tapioca. Pour over it three cupfuls of cold water and let it stand three hours, then put it in a saucepan set within another pan of boiling water. If the tapioca has soaked up the water, add a little lukewarm water to it, then boil, stirring frequently when it begins to clear. If too thick, add a little boiling water, about a tablespoonful. When quite clear, add white sugar to taste, the juice of one lemon and very little of the grated rind. Pour into a mould wet with cold water. Serve when cold with sugar and cream.
"Palatable Dishes", 1891
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