In 1929, Minute Tapioca Co. published this classic strawberry fluff recipe in their popular book A Cook’s Tour with Minute Tapioca. Tapioca is a starch extracted from the cassava root. Portuguese and Spanish explorers carried the cassava plant to Africa, Asia and the West Indies; from there it spread throughout South America.
Serves 6 | Prep. time 10–15 minutes | Cooking time 15 minutes
3 tablespoons Minute Tapioca
⅛ teaspoon salt
1 cup sugar (divided)
1 quart fresh strawberries, hulled (divided)
1 egg white, stiffly beaten
Add ¾ cup of the sugar and half of the strawberries to a mixing bowl. Set aside for 15–20 minutes.
Crush the mixture; reserve the juice.
Add the pulp to the upper part of a double boiler.
Add water to make about 2½ cups of liquid.
Add the tapioca and salt; stir and then cook until the tapioca is clear, about 15 minutes.
Halve the remaining strawberries and top them with the remaining sugar.
Combine the beaten egg white and the berry mixture with the tapioca mixture.
Top with some whole strawberries and whipped cream (optional).
Davidson, Louise. Vintage Recipes Vol. 2: Timeless and Memorable Old-Fashioned Recipes from Our Grandmothers (Lost Recipes Vintage Cookbooks) . The Cookbook Publisher. Kindle Edition.