Fruit Tapioca
From The Raleigh cook book, 1907
Instant tapioca does not need soaking.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 26. The excerpt below is the record exactly as published.
Fruit Tapioea.—1 cup tapioca; 1 quart any kind of fruit. Wash the tapioca and soak over night. In the morning put it on the fire with one pint of boiling water and cook until the tapioca is soft and clear. Stir the fruit into the boiling tapioca and sweeten to taste
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