Saturday, May 23, 2015

Maple Coffee Tapioca (1946)

  • 1/2 cup strong coffee
  • 1/2 cup minute tapioca
  • 1-1/2 cups brown sugar
  • 2-1/2 cups water
  • 1/2 tspn vanilla
  • Pinch of salt
Cook in double boiler, stirring frequently until thickened to taste. Serve with whipped heavy cream.

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Edith R Ginn.) 

More Pocono Kitchens Recipes

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