Apple Tapioca No. 1

Ingredients

• I cup pearl tapioca
• 8 apples
• 4 cups boiling water
• J cup sugar
• ^ teaspoon salt
• grated rind and juice of one lemon

Method

1. 1

   Cook the tapioca in boiling water until transparent; add salt and lemon rind.

2. 2

   Core and pare apples, arrange in a baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding butter before taking from the oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 79. The excerpt below is the record exactly as published.

^ teaspoon salt 2 tablespoons sugar { cup Irish moss 1 teaspoon vanilla Soak the moss ; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove 200 lowh^et's cook book moss without pressing bag ; add other ingredients, strain into wet molds, chill, and serve. Chocolate Irish Moss Blanc Mange See Chocolate Blanc Mange No. 2. Coffee Irish Moss Blanc Mange Use recipe for Irish Moss Blanc Mange, and flavor with two teaspoons coffee extract. Cornstarch Pudding No. i 2 cups milk 3 tablespoons sugar 4 tablespoons cornstarch 3 egg whites i teaspoon vanilla Mix cornstarch and sugar; scald milk, add to corn- starch, stir constantly, until it thickens ; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve. Cornstarch Pudding No. 2 Follow recipe for Cornstarch Pudding No. 1, substitut- ing three egg yolks for three egg whites. Fruit Cornstarch Pudding Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding. Cocoanut Cornstarch Mold Add one cup of shredded cocoanut to Cornstarch Pud- ding No. 1, and serve with custard sauce. Pineapple Cornstarch Mold Add one can pineapple to Cornstarch Pudding No. 1, and serve with custard sauce. DESSERTS 201 Tapioca Cream 3 tablespoons pearl tapioca | cup sugar 2 cups milk i teaspoon salt 2 egg yolks 2 egg whites J teaspoon vanilla Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightlv, add stiffly beaten whites. Cool, flavor, and serve. Tapioca Pudding Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream. Apple Tapioca No. i I cup pearl tapioca 8 apples 4 cups boiling water J cup sugar ^ teaspoon salt grated rind and juice of one lemon Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven. Apple Tapioca No. 2 Use rule for Apple Tapioca No. 1, arranging tapioca and apples cut in slices, in layers. Apple Sago Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca. 202 loivney's cook book Danish Pudding I cup tai)ioca 1 tablespoon lemon juice 3 cups boiling water i cup sugar 1 teaspoon salt 1 tumbler currant jelly- Soak tapioca in water several hours, and cook in same water until transparent. Add remaining ingredients. Mold, chill, and serve. Sponge Cocoanut Pudding Season soft custard with two tablespoons wine. Ar- range in layers one dozen macaroons, one dozeil lady fingers and one dozen cocoanut cakes. Cover with soft custard and sprinkle with grated cocoanut. Apple Meringue ' 8 apples J teaspoon salt 3 egg yolks 2 cups milk ^ cup sugar 1 teaspoon vanilla Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar. Chestnut Cream 2 cups shelled chestnuts soft custard grated rind and juice of one lemon

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