Quite a few of these loafs use potato starch and tapioca starch in attempts to produce a lighter, fluffier product.
Two ounces of tapioca,—about two tablespoonfuls,—soaked over-night in one cup of cold water.
When it boils, sprinkle in the tapioca; stir, and boil for about fifteen minutes.
If tapioca does not absorb all of the water, pour off the surplus.
Wash two good spoonfuls of the large sort of tapioca in cold water, and then soak it in a pint and a half of water for four hours.
And chicken salad and some o' that tapioca puddin' and ice-cream and tea.
Go to sleep, Juggins, old man, the tapioca has gone to your head.
Wash a cupful of tapioca and soak it over night in six cupfuls of cold water.
To a quart of warm milk put eight table-spoonsful of tapioca.
Soak a cup of tapioca in a pint of cold water over night; then boil it in a pint of milk with a little salt.
1640s, from Portuguese or Spanish tapioca, from Tupi (Brazil) tipioca, from tipi "residue, dregs" + og, ok "to squeeze out" (from roots of the cassava plant).