Apple Tapioca or Sago
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Sago pudding is made in the same way, using sago instead of tapioca.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 60. The excerpt below is the record exactly as published.
Apple Tapioca or Sago. This is prepared the same way, only take out the cores and fill with sugar six tart apples and bake well done; then put them in the pudding dish, and when your pudding is ready for baking pour it over the apples and bake 30 or 40 minutes
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