Tapioca Jelly
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer is about one hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1964. The excerpt below is the record exactly as published.
Tapioca Jelly. — AVash a quarter of a pound of tapioca, and soak it in a pint of water for some hours. Put it into a saucepan over the fire with another pint of cold water and the thin rind of a lemon or an orange, and let it simmer gently until quite clear and thick, and keep adding at intervals small quantities of boiling water to make uji half a pint. Eemove the lemon-rind, pour out the tapioca, sweeten it
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