Tapioca Jelly

Ingredients

• one-fourth of a cupful of tapioca
• half a cupful of cold water
• a cupful of boiling water
• a teaspoonful of lemon juice
• a generous tablespoonful of sugar

Method

1. 1

   Soak tapioca in cold water for five hours.

2. 2

   Add boiling water, cook until clear.

3. 3

   Add salt, lemon juice, and sugar.

4. 4

   Turn into a mould and set to harden.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 459. The excerpt below is the record exactly as published.

generous table-spoonful of sugar, and a grain of salt. Strain, and use hot or cold. * Koumiss. In making koumiss there will be required strong bot- tles (either champagne or beer bottles are strong enough), pure, sweet milk, and good yeast (either brewer's or home-made). If it be inconvenient to obtain liquid yeast, compressed yeast will do. Put nearly a quart of milk into a quart bottle. Put one table-spoonful of sugar and one of water into a small saucepan, and place on the fire. Boil for one minute. Add this syrup and a table-spoonful of yeast to the milk in the bottle. Shake well, and after filling up the bottle with milk, shake again. Have ready a fresh cork that has been soaked in hot water for an hour or more. Press it into the bottle, and tie down with strong twine. Place the bottle in the refrigerator, and let it stand for three or four days. Draw off the contents through a champagne tap. If there be no tap, remove the cork very carefully, because the koumiss is effervescent. Should there be any curdled particles in the bottle of koumiss do not give the drink to the patient. It can be used instead in cooking wherever sour milk would be used. If compressed yeast be employed in making koumiss, use about one-fifth of a cake, and dissolve it thoroughly in a table-spoonful of water. This drink will keep for months if the bottles be placed on their sides in a dark, cool cellar or in the refrigerator. FOOD FOR THE SICK. 871 * Cream Toast. Put a gill and a half of cream into a saucepan, and place on the fire to heat, but do not let it boil. Toast two slices of bread, and cut them in strips. Stir half a saltspoonful of salt into the hot cream, and lay the strips of toast in the cream for two minutes. Place them in a warm dish, and serve. * Milk Toast. Toast two slices of bread a delicate brown. Put one gill of milk on the fire in a small saucepan. Mix one teaspoonful of flour with half a gill of cold milk. Stir this into the boiling milk, and simmer for ten minutes. Add half a saltspoonful of salt and a teaspoonful of butter. Cut the toast into six strips. Put these strips into the prepared milk. Let them stand for two minutes ; then lay them in a small dish or a pretty saucer, pour the cream over them, and serve at once. * Water Toast. Toast two slices of bread a rich brown. Put one cup- ful of boiling water and a teaspoonful of salt in a soup- plate. Dip the slices of bread into the liquid, removing them at once. Spread lightly with butter, and serve immediately. * Graham Wafers. Use a cupful of graham meal, one cupful and a third of boiling water, and half a teaspoonful of salt. Mix the meal and salt, and gradually pour the boiling water on the mixture. Beat thoroughly, and cool. Butter slightly the bottoms of two or more baking-pans. Spread the mixture, as thin as possible, in the pans, and bake in a moderate oven until brown. 872 MISS PARLOA'S KITCHEN COMPANION. * Tapioca Pudding. Soak one-fourth of a cupful of tapioca in half a cupful of cold water for five hours. Add half a cupful of cold milk and about one-third of a saltspoonful of salt. Cook for half an hour. Serve with sugar and cream. * Tapioca Jelly. Soak one-fourth of a cupful of tapioca in half a cupful of cold water for five hours. Add a cupful of boiling water, and cook until the liquid is perfectly clear j then add a very small quantity of salt, a teaspoonful of lemon juice

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