Pineapple Tapioca

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Pineapple Tapioca

Yield 6

Author Lily Haxworth Wallace

Peaches or other canned fruit may be substituted for the pineapple, or apples or plums may be cooked with the tapioca. I have slightly altered this recipe to avoid switching hot ingredients to a double boiler, which today's quick-cooking tapioca does not need.

Ingredients

• 1 quart (1L) boiling water
• 1/4 cup (50g) sugar
• 1/2 cup (25g) quick-cooking tapioca
• 1 cup (250g) grated or diced pineapple
• 1/8 teaspoon salt

Instructions

1. In a heavy-bottomed saucepan, add sugar and salt to the boiling water, shake in the tapioca, cook on medium heat for five minutes; then, cook over low heat until the tapioca is clear.
2. Remove from heat, beat in pineapple and serve hot or cold, plain or with addition of fruit or light cream.

References

Wallace, Lily Haxworth. Rumford Fruit Cook Book. Rumford, RI: The Rumford Company, 1927.