Peach Tapioca

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 can peaches.
  • ¼ cup powdered sugar.
  • 1 cup tapioca.
  • Boiling water.
  • ½ cup sugar.
  • ½ teaspoon salt.


Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover; to peach syrup add enough boiling water to make three cups; heat to boiling point, add tapioca drained from cold water, sugar, and salt; then cook in double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I.