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Berry Tapioca

A historical recipe from Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914).

A historical recipe

Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Project Gutenberg eBook #75850.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915).

Source and licence

From Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Digitised by Project Gutenberg, eBook #75850 (https://www.gutenberg.org/ebooks/75850). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Cook one quart of raspberries or blackberries with two quarts of water, a piece of cinnamon, add three-fourths to one cup of sugar, let boil slowly, then, strain and cool.
  2. Reheat and prepare with instantaneous tapioca.
  3. Pour on a soup plate, pour sterilized cream over it.
  4. In cold weather, the cream as well as the tapioca should be served warm.