Pineapple Tapioca

Ingredients

• 1/2 cup of minute tapioca
• 2 cups of boiling water
• 1 1/2 cups (1/2 can) of DEL MONTE Canned Grated Pineapple
• the juice of 1/2 a lemon

Method

1. 1

   Cook tapioca with boiling water until clear.

2. 2

   Add pineapple and lemon juice, then pour into a serving dish.

3. 3

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 117. The excerpt below is the record exactly as published.

PINEAPPLE TAPIOCA— Cook V2 cup of minute tapioca with 2 cups of boil- ing water until tapioca is clear and transparent. Add IV2 cups {V2 can) of DEL MONTE Canned Grated Pineapple and the juice of V2 a lemon and pour into a serving dish. Serve hot or cold. JELLIED PINEAPPLE— Dissolve 1 envelope of softened gelatin in 11/2 cups of boiling water, add 1 cup of sirup from DEL MONTE Canned Sliced Pineapple and the juice of 1 lemon. Arrange 4 slices of the pineapple cut in pieces in a serving dish, and pour in gelatin mixture. Set aside until firm. The pineapple may be omitted and only the sirup used if desired. PINEAPPLE MARSHMALLOW PUDDING— Cover the bottom of a serving dish with a layer of marshmallows and over this put a layer of DEL MONTE Canned Sliced Pineapple cut in pieces. Over all, pour the sirup from one can of pineapple and set in a cold place for several hours before serving. MOCK PINEAPPLE MOUSSE— Dissolve 2 tablespoons of softened gelatin in 1 cup of boiling sirup from DEL MONTE Canned Sliced Pineapple and V2 cup of boiling water. Add the juice of 1 lemon and set aside until cool. Beat with a Dover egg beater until foamy, add 1 stiffly beaten egg white and beat again until mixed. Pour into a wet mold and set in a cold place till firm. PINEAPPLE RICE — Cook V2 cup of rice in boiling salted water until tender, drain, and add V2 cup of sirup from DEL MONTE Canned Sliced Pineapple to the rice stock. Boil slowly till the liquid is reduced to about 1^ cups. Cut 3 or 4 slices of the pineapple into small pieces, add to the rice and mix with the stock. Pour into serving dish and chill. PINEAPPLE CORNSTARCH PUDDING— Make a cornstarch pudding and after removing from the stove add 11/2 cups (V2 can) of DEL MONTE Canned Grated Pineapple,

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