Exotique Jelly

Ingredients

• two tablespoonfuls of 'Tapioca Exotique'
• half a pint of boiling water
• two tablespoonfuls of sugar
• two tablespoonfuls of lemon juice

Method

1. 1

   Sprinkle tapioca into boiling water, cook for five minutes while stirring.

2. 2

   Add sugar and lemon juice.

3. 3

   Wet cups with cold water, pour jelly into them, and set away to cool.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 460. The excerpt below is the record exactly as published.

Exotique Jelly. Sprinkle two table-spoonfuls of " Tapioca Exotique " into half a pint of boiling water. Cook for five minutes, stirring all the time. Now add two table-spoonfuls of sugar and two table-spoonfuls of lemon juice. Wet two small cups with cold water, and pour the jelly into them. Set away to cool. Orange, currant, strawberry, or raspberry juice may be substituted for lemon juice. * Exotique Pudding. Put half a pint of milk in a stew-pan, and place on the fire where it will heat slowly. When the milk begins to boil, sprinkle into it two table-spoonfuls of " Tapioca Exotique," stirring all the while. Stir until the pudding is smooth ; then add half a saltspoonful of salt, and beat well. Cook five minutes longer, and serve with sugar and cream. FOOD FOR THE SICK. 873 * Blanc-mange. Reserve four table-spoonfuls from half a pint of milk, and heat the remainder to the boiling-point. Mix the cold milk with a table-spoonful of arrowroot, and stir the mixture into the boiling milk. Add a small quantity of salt, and cook for fifteen minutes ; then add a table- spoonful of sugar, and enough lemon extract or wine to suit your taste. Turn into a mould, and set away to harden. Serve with cream and sugar. Restorative Jelly. Use half a box of gelatine, one table-spoonful of gran- ulated gum-arabic, three table-spoonfuls of sugar, two table-spoonfuls of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.