Tapioca Jelly
Ingredients
Directions
Prepare the tapioca
Wash the tapioca in several waters.
Soak the tapioca in ½ pint of water for 2 to 3 hours.
Cook the jelly
Place the soaked tapioca over low heat in the same water.
Simmer until the tapioca is perfectly clear.
If too thick, add a little boiling water.
Sweeten to taste and add a little wine for flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tapioca
- Thickens the liquid as its starch swells and gelatinizes, setting it into a jelly.
- Water
- Hydrates the tapioca during soaking and forms the body of the jelly as it cooks.
The step that matters
Simmering until perfectly clear. Tapioca starch swells and becomes translucent as it cooks. Stopping too early leaves the jelly cloudy and grainy, while cooking too long can break down the starch and thin it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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