Apple and Tapioca
Everyone over 30 in the UK will remember the dreaded tapioca pudding from school. The frogspawn stodge. Try it again now in a decent recipe!
1.5 oz. Tapioca
2 oz. Sugar
1 1/4 pints Water
A few drops of Cochineal, or an alternative red food colouring
Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew until they're soft but not broken.
Place them in a glass dish.
Wash the tapioca in cold water, put it in a saucepan, pour over it 1 1/4 pints of water, and stir till it boils.
Cook it till quite clear, sweeten and flavour with a few drops of lemon juice, and colour with cochineal. Pour over the apples and put away till cold; it is then ready to serve.
Tapioca is basically a root starch derived from the cassava, or yuca plant.
It's often used to thicken commercial soups and sweeten the flavor of baked goods, and it makes the rather famous tapioca pudding.
The plant is native to South America and the West Indies, where its thick, fibrous roots are used in a variety of forms: bread flour, laundry starch, an alcoholic brew, and of course, tapioca pudding.
Don't try making your own tapioca at home, apparently Cassava roots have traces of cyanide in them!
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