Tangerine Tapioca

Ingredients

• 9 tbs quick cooking tapioca
• 1 cup tangerine juice (can use canned juice)
• 2 2/3 cups boiling water
• 1 cup orange juice (not canned)
• Grated rind of 1 orange
• 1 cup whipped cream
• 1 cup sugar
• 1/2 teaspoon salt

Method

1. 1

   Add tapioca and salt to water and cook in double boiler 15 minutes or until tapioca is clear, stirring frequently.

2. 2

   Add sugar, juices and rind.

3. 3

   Cool.

4. 4

   Fold in whipped cream.

5. 5

   Pile lightly in sherbert glasses.

6. 6

   Chill.

7. 7

   Garnish with tangerine shreds (if in season).

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 32. The excerpt below is the record exactly as published.

TANGERINE TAPIOCA 9 tbs quick cooking tapioca 1 cup tangerine juice (can use 2 2|3 cups boiling water canned juice) 1 cup orange juice (not canned) Grated rind of 1 orange 1 cup whipped cream 1 cup sugar V2 teaspoon salt Add tapioca and salt to water and cook in double boiler 15 min- utes or until tapioca is clear, stirring frequently. Add sugar, juices and rind. Cool. Fold in whipped cream. Pile lightly in sherbert glasses. Chill. Garnish with tangerine shreds (if in season). Mrs. Roy Burdette, Jr. BAVARIAN CREAM 1 large can crushed pineapple 2 packages cherry jello beaten after cooled. 1/2 pint cream beaten Mix altogether and sit on ice. Serve with whipped cream. Mrs. Will Eagle JELLY MERINGUE 1 glass firm jelly Pinch of salt 2 egg whites Beat 2 egg whites until quite stiff and able to stand by them- selves, then add 1 glass of firm jelly, pinch of salt, and beat thor- oughly. Use in place of whipped cream. Mrs. James Cooper 59 ORANGE ICE BOX CAKE 18 squares sponge cake (2 inch) iy2 cups confectioner's sugar 1 2 cup butter y2 cup orange' juice 3 tbs lemon juice 1/8 teaspoon salt

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