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Dessert

Tapioca Jelly

A sweetened tapioca gel made with water and lemon, cooked until clear and set in molds.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 3 ingredients
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Tapioca Jelly

Ingredients

Directions

Prepare and cook

  1. Soak a cupful of tapioca in four cups of water, then sweeten the mixture.

  2. Set it in a pan of boiling water; let it cook for an hour, or until it is thoroughly done and quite clear, stirring frequently.

  3. When nearly cooked, stir in the juice and grated rind of one lemon.

Set and serve

  1. When done, pour it into molds.

  2. Serve with sweetened and flavored cream.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. See the original page.

Explore the science

What each ingredient does

Tapioca
Its starch thickens as it cooks in water, turning the mixture clear and jelly-like.
Lemon
Its juice adds acidity and its grated rind adds bright aroma to the jelly.

The step that matters

Cook until thoroughly done and clear. Tapioca starch must fully gelatinize to become clear and firm. Stopping early leaves the jelly cloudy, soft, or grainy, and it may not set properly in the molds.

“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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