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Cassava and Tapioca

Use caution with bitter cassava; ensure juice is fully removed before consumption.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cassava and Tapioca

Ingredients

Directions

  1. Wash and scrape the cassava root.

  2. Grate or rasp the root to create a pulp.

  3. Press the pulp to express the juice.

  4. From the residue, dry over a brisk fire to obtain cassava meal.

  5. If baked on a hot plate, it yields cassava bread.

Recipe from a historical cookbook (Internet Archive).

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.

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