Vintage: Raspberry Tapioca Sunset

My niece found this refreshing dessert in her Great Grandmother's recipe book from 1938, Miss Dine About Town, Marvelous Meals with Minute Tapioca.

You can find the Raspberry Tapioca Sunset recipe on page 18, under Matinee Luncheon in Miss Dine About Town, Marvelous Meals with Minute Tapioca.

Its has only six ingredients plus water.

It calls for Sugar, Tapioca, Salt, heavy whipping cream, Lemon juice, and water. 

And Fresh Raspberries!

You add the fresh crushed berries and lemon juice to the hot tapioca mixture after it comes to a boil.  

Once it cools down you pour the mixture about 1/3 in to each of your serving dishes and Chill. Saving the remainder of the mixture to fold in your whipped cream and chill. Once chilled you add the tapioca and whipped cream mixture on top and top with whipped cream and garnish with some fresh raspberries.  

I picked up these cute mini cups and spoons at my local dollar store. 

Bottom layer is the raspberry tapioca, next is the raspberry, whipped cream tapioca, topped with fresh whipped cream and berries!

This vintage recipe is a refreshing, not-too-sweet dessert you're going to love. 

I would serve this for Easter, Mother's Day or even a spring brunch.

Don't discard those old recipe books without checking them out. I overlooked the black and white photo (yes, I eat with my eyes) my niece pointed it out  while going through her great grandmother's books.  

Let me know if you have this vintage cookbook in your family cooking library. 

Have you tried any of these vintage treasures? 

Maggie

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Vintage Lime Meringue Pie

I have been blessed to have in my possession both of my grandmothers and mother's recipe books. These vintage books are family and country history. They tell a story of the time they were printed, shared, and handed down. I love to find the hand written notes of my loved ones and yes, even the food-stained pages.  I feel their love in the kitchen with me. Join me on my vintage recipe journey. 

This recipe I found in my grandmother's Betty Crocker's  and Gold Metal flour Pie Parade on page 27. 

This vintage book is dated 1957. 

I picked the Lime Meringue pie in honor of 

St Patrick's day. 

I pulled out and measured all the ingredients and read the recipe over before starting.  This recipe had a few stages and I laid out those ingredients accordingly. 

First, you need to bake a pie shell.  Now, I'm out of practice on making dough, and my shells kept shrinking.  So, I cheated and purchased a pre-made shell to bake.  It shrank a little so I don't feel so bad.  Yes, I did use my pie weights with both my homemade pastry and store bought. 

 Below, I zested the fresh Limes and then juiced them and set aside. 

I left out the green food color drops for this step also.

Next, was the water, sugar, egg yolks, corn starch, saving the whites for the meringue, storing them in the refrigerator to keep cold. These four ingredients were then combined in stages over heat. 

I followed the recipe and after it came to a boil for the required time I poured it into the cooled pie shell and I went to work on the meringue. 

Once done, I added the meringue and back in the oven to get these golden tips. 

Not bad since it's been some time since I made any meringue pie.

While it cooled I tried my hand at candying the lime peels for garnish, which is my special touch. 

The candy shell of the peel was hard, and slightly tacky.  But that worked well with the lime zest sugar I tossed them into before garnishing the pie.

 Though I should have boiled the peels a little longer, I found the peels themselves once the candy coating was gone were chewy. But we are never too old to learn or relearn a cooking skill.

This vintage Lime Meringue pie was tart, sweet and with a little help, green, with fluffy light meringue.

Happy St. Patrick's Day!!

Have a loved vintage recipe from your mother or grandmother? Leave me a note in the comments!

Maggie