Recipes > Desserts > Tapioca-and-Banana Sponge

Tapioca-and-Banana Sponge


  • 1/2 cup of tapioca
  • 2/3 cup of sugar
  • 1 pint of boiling water
  • 1/2 teaspoonful of salt
  • juice of 2 lemons
  • whites of 2 eggs


Sprinkle tapioca and sugar into boiling water; add salt and cook over hot water, stirring occasionally. When the tapioca is transparent, add the lemon juice, and fold in the egg whites, beaten until dry. Serve spread over sliced bananas, with cream and sugar, or with a cold boiled custard, previously made. This dish may be prepared with canned peaches, apricots or quinces, using the juice of the fruit instead of water.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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