Strawberry Tapioca

Ingredients

• a cupful of tapioca
• a pint of boiling water
• a quart of strawberries
• a pint of sugar

Method

1. 1

   Wash tapioca and soak overnight.

2. 2

   Simmer with boiling water until clear.

3. 3

   Stir in strawberries and sugar, then chill in a glass dish.

4. 4

   Serve cold with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 202. The excerpt below is the record exactly as published.

a quart of strawberries and put over ; sprinkle freely with sugar and set in the stove until a syrup is formed. Take out and spread with meringue made of the beaten whites of three eggs and three table-spoonfuls of powdered sugar. Set back in the oven one minute. Serve very cold with whipped cream. Strawberries and Rice. — Have some rice boiled dry so that each ker- nel stands apart ; keep ready to serve hot. Make a rich hard sauce, and beat into it all the strawberries that you can get in. The dessert can be served in two ways — with the rice in the centre and the sauce round it, or the rice in a dish by itself and the sauce in another one. It is just a matter of taste. The result is the same. It can be made with pre- served strawberries, and is very good. Strawberry Short Cake. — One cup- ful of sugar, one table-spoonful of butter, one heaping cupful of flour, quarter of a cupful of milk, three eggs, the whites and yolks beaten separately, one full teaspoonful of baking-powder, one quart of straw- berries. Rub butter and sugar to- gether : add yolks, milk, flour, whites, and baking-powder. Bake in three jelly-cake tins, and when cold place the berries between the layers, sprin- kling them with sugar. Heap whip- ped cream on top of the cake. Strawberry Sponge. — Soak half a box of gelatine in a small cup of cold water for half an hour. Stir in the juice and rind of one lemon and a cupful and a half of sugar, and let it stand an hour longer. Pour on this two cupfuls of boiling water ; stir until dissolved ; strain, and set aside to cool. When it begins to harden, whip the whites of three eggs stiff and beat into it the jelly, a little at a time, until you have a smooth sponge. Stir in then half a pint of fresh, firm Strawberry Sponge FRUITS Fudge strawberries, turn all into a mould, and set on the ice for a couple of hours. Eat with sweet cream. Strawberry Sponge. — Cover half a box of gelatine with half a cupful of cold water, and let soak for thirty minutes; add a pint of boiling water and a cupful of sugar; stir until dis- solved, and pour in a pint of straw- berry-juice ; set on ice until thick. Beat until stiff, add the frothed whites of four eggs, and mix until smooth ; pour in a mould and set to harden. Serve with whipped cream. Strawberry Tapioca. — Wash a cupful of tapioca and put to soak in cold water overnight. In the morning pour over a pint of boiling water, and set on the back of the stove to sim- mer gently until the tapioca is perfect- ly clear. Stem a quart of strawber- ries and stir into the boiling tapioca with a pint of sugar

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