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1 cup tapioca
2 egg whites, stiffly beaten
2 oranges, cut into small pieces
1 small can crushed pineapple, drained
2 cups granulated sugar
1 pint whipping cream, whipped
Soak tapioca in cold water overnight.
The next morning, place in a double boiler and cook until clear, adding more water if needed.
Remove from heat; allow to cool, beating slightly. Pour into egg whites. Set aside.
Mix oranges, lemon juice, pineapple and sugar.
Add tapioca and egg mixture and set in a cool place to chill.
When cold, add whipped cream.