Apple Tapioca Pudding

Ingredients

• ^ c pearl tapioca
• 3 c boiling water
• ^ t salt
• 34 c sugar
• 5 medium sized apples
• 2 T lemon juice

Method

1. 1

   Pick over and wash tapioca; add boiling water, salt, and sugar, and cook in a double boiler until transparent.

2. 2

   Core and pare apples, fill cores with sugar, and pour over them the tapioca to which lemon juice has been added.

3. 3

   Bake until apples are very tender.

4. 4

   Serve plain or with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 113. The excerpt below is the record exactly as published.

APPLE TAPIOCA PUDDING Salmon Loaf Remove the skin and bones from a can of salmon and chop the fish fine. Beat 3 eggs well and add to them i c bread or cracker crumbs, ^ t salt, and a dash of pepper. Combine with the salmon, adding 2 T melted butter. Mix all ingredients well, put in a greased mould, steam ^ h. Serve with Medium White Sauce (p. 38), using the liquor from the salmon in place of part of the milk. Lima Beans Wash dried lima beans well, cover with warm water and soak 12 h. Drain, cover with boiling salted water, and cook until tender. This will require about 2 h. Let the water evaporate until just enough to moisten the beans well is left. Season with salt, pepper, and butter. FEBBUAEY MENUS 203 Riced Potatoes Put hot boiled potatoes through the ricer, shake lightly, and serve at once- Apple Tapioca Pudding Pick over and wash ^ c pearl tapioca; add 3 c boiling water, ^ t salt, and 34 c sugar, and cook in the double boiler until transparent. Core and pare 5 medium sized apples, Jonathan preferred. Put them in a round baking dish, fill the cores with sugar, and pour over them the tapioca to which 2 T lemon juice

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