Tapioca Jelly
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 144. The excerpt below is the record exactly as published.
Tapioca Jelly. <B. E. Lea.) Wash the tapioca well, and let it soak for several hours in cold water ; put it in a saucepan with the same water, and let it boil slowly till it is clear and thick ; then sea- son it with wine and loaf-suga
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