Pineapple Tapioca

Ingredients

• 1 cup pearl tapioca
• Juice of 2 lemons
• 1/2 cup water
• 1/2 lb. can sliced pineapple
• 1 1/2 cup sugar
• 3 whites of eggs

Method

1. 1

   Soak tapioca overnight.

2. 2

   In the morning drain off all water and add lemon juice, water, and pineapple cut fine, with its juice.

3. 3

   Add sugar and cook slowly, stirring carefully until almost clear.

4. 4

   Fold in beaten egg whites.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 30. The excerpt below is the record exactly as published.

PINEAPPLE TAPIOCA. Mrs. E. W. Fiegenbaum. 1 cup pearl tapioca. Juice of 2 lemons. V2 cup water. lb. can sliced pineapple. IV2 cup sugar. 3 whites of eggs. Soak tapioca over night. In morning drain off all water and add lemon juice, water, and pineapple, cut fine, with its juice. Add to this the sugar, and cook all slowly, stirring carefully, not to spoil shape of tapioca. Cook until almost clear. Have ready the whites of eggs well beaten and fold in carefully. Serve ice cold with whipped cream. 100 THE BDWARDiSVILLE COOK BOOK. COLD BISCUIT PUDDING. Mrs. J. E. Hillskotter. Slice cold biscuit in thin slices in a dish ; grate on a little nut- meg; then make a sauce of 3 teaspoons flour, pour boiling water on until like cornstarch, add 4 tablespoons sugar and a teaspoonful of butter ; pour on the biscuit while sauce is hot. BREAD PUDDING. Mrs. J. T. Keller, St. Louis. Cut into dice half a dozen slices of buttered bread and pm into a baking dish ; pour over it a custard made of 1 qt. milk. 3 eggs. 1 teacup molasses. teacup currants. A little nutmeg. Bake brown, and use any desired sauce. PRUNE PUDDING. Mrs. J. T. Keller, St. Louis. Stew I lb. best prunes until done. When cold, remove seed Beat white of 4 eggs to a stiff froth. Mix in prunes after they have been cut in small pieces. Put in oven to brown. Serve with cream. WOODFORD PUDDING. Mrs. E. J. Jeffress. 3 eggs, well beaten. V2 cup butter. 1 tablespoon sourJjqili'” y2 teaspoon soda inol milk. Bake in moder'^^e oven. Sauce : — 2 eggs, well beaten. •/ i 1 cup sugar. 1 cup sugar. 1 cup jam. V2 cup flour. 1 teaspoon mixed spices. Y2 cup butter. PUDDINGS and desserts. 101 Rub butter and sugar together, stir in the beaten eggs, place over the fire and stir until thick, then remove at once. WOODFORD PUDDING. Mrs. H. C. Squire. 3 eggs. - . . 1/^ cup butter. 1 cup sugar. ' teaspoon soda dissolved in 1V2 cups flour. 3 teaspoons sour milk. • 1 cup jam. Nutmeg and cinnamon to taste. Mix well and bake slowly. TAPIOCA CREAM. Mrs. J. T. Keller, St. Louis. Soak 2 tablespoons of tapioca over night in enough milk to cover it. To pints milk, heated, add yolks of 3 or 4 eggs, well beaten with sugar. Put in tapioca and cook until thick. Beat whites of eggs for top. Sweeten, put on cocoanut, brown in oven. Flavor. PINEAPPLE GELATINE. Mrs. H. O. Isensee. 1 scant box gelatine. 3 oranges, (juice>. 1Y2 cups sugar

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