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L. Gagnore cookbook, 1930-1940
Page 24
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Tapioca Tapioca is the starch obtained from tuberous roots of the bitter cassava, native of South America. Apple Tapioca 3/4 c pearl or minute Tapioca Cold water 2 1/2 c boiling water 1/2 tsp. salt 7 sour apples 1/2 c sugar Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in a double boiler until transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca, and bake in a moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce. Minute Tapioca requires no soaking
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Tapioca Tapioca is the starch obtained from tuberous roots of the bitter cassava, native of South America. Apple Tapioca 3/4 c pearl or minute Tapioca Cold water 2 1/2 c boiling water 1/2 tsp. salt 7 sour apples 1/2 c sugar Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in a double boiler until transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca, and bake in a moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce. Minute Tapioca requires no soaking
Szathmary Culinary Manuscripts and Cookbooks
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