Tapioca Jelly
Ingredients
Directions
Prepare the tapioca
Soak the tapioca in water for four hours.
Cook the jelly
Place a pan of boiling water. Pour more lukewarm water over the tapioca if it has absorbed too much liquid, stirring frequently.
If the mixture becomes too thick after it begins to clear, add a little boiling water.
When the mixture is quite clear, add sugar and lemon juice, and a pinch of grated peel, sweetening to taste.
Pour the mixture into molds.
Serve
Serve cold with cream, flavored with rose water and sweetened.
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. See the original page.
Explore the science
What each ingredient does
- Tapioca
- Its starch swells and sets as it cooks, forming the jelly's body and structure.
The step that matters
Adding boiling water when the mixture thickens. Tapioca starch thickens as it cooks and clears. If it becomes too thick before it is fully clear, the jelly can turn stiff and gluey, so a little boiling water loosens it and lets the starch finish cooking evenly.
“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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