Apple Tapioca or Sago
From The Raleigh cook book, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 26. The excerpt below is the record exactly as published.
Apple Tapioca or Sago.—1 cup tapioca or sago. Wash one cup of tapioca or sago, cover with cold water and soak half hour. Put in a double boiler, add one quart boiling water and boil until transparent. Pare and core enough apples to cover the bottom of baking-dish; fill the spaces from which the cores were taken with sugar
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