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 (or tipioca, tabiaca, tapiaca) Now simple pearl tapioca boiled in milk with sugar, often served with jam. Formerly a more sophisticated confection. Tapioca is a flavourless starch extracted from the root of the South American cassava plant, first known in England from an article in ‘The Gentleman’s Magazine‘ v58, Part 2 – Page 721 of 1788: “Piso … has given a particular account of the substance which, within these few years only, has been imported into this country under the name of Tapioca. The Editor quotes Piso’s words; and observes that they agree with the following account of this substance, communicated lately to Sir Joseph Banks, Bart by Arthur Phillip, Esq. “The water that drains from the mandioca, or cassada, has a very great sediment, which is a fine white powder, and which is dried for hair-powder, or prepared in a different manner, and made into tapioca.”  Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)586. TAPIOCA CREAM (Essex) Three ounces of tapioca, one pint of milk, half a pint of cream, sugar, lemon juice or sherry, essence of almond, four penny sponge cakes, one ounce of sweet almonds. Wash the tapioca and put it to soak in the milk the evening before it is required. Cook slowly till tender. Add sugar to taste, and let cool. Put the sponge cakes iato a glass dish and pour over enough lemon juice or sherry to soak them. Pile the tapioca roughly over, whip the cream, heap it on top, and decorate with the almonds blanched and cut into spikes. 587. TAPIOCA SNOW (Lancashire) Three tablespoonfuls of tapioca, one pint of new milk, essence of vanilla, two tablespoonfuls of sugar, two eggs. Boil tapioca in milk till quite soft, sweeten with sugar, stir in the yolks of both eggs, and cook gently over slow fire for about six minutes. When cool, flavour with fifteen drops of essence of vanilla, and turn into a glass dish. When quite cold, place the whites of the eggs (beaten to a stiff froth with a little sugar and five drops of vanilla) on the top.   |
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