Tapioca Jelly
Ingredients
Directions
Soak
Soak a cup of tapioca overnight in one pint of water.
Cook
In the morning, set it on the back part of the stove and add a cup of warm water.
Let it simmer slowly, stirring often to prevent burning.
Cook until it looks clear.
If it becomes too thick, add a little boiling water.
Flavor and serve
Flavor with lemon juice and sugar.
Turn into wet molds to cool.
Serve cold with sweet cream.
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
- Starch that thickens as it cooks and sets into a clear, firm jelly when cooled.
- Lemon juice
- Adds acidity that brightens the mild, starchy flavor of the jelly.
The step that matters
Stirring while it simmers. Tapioca starch settles and scorches on the bottom of the pan easily. Frequent stirring keeps heat even and prevents burnt flavor, while the starch gradually thickens and turns clear.
“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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