Apple Tapioca Pudding

Ingredients

• a cup of tapioca
• eight or ten tart apples
• one cup sugar

Method

1. 1

   Soak tapioca in water for 3-4 hours.

2. 2

   Pare and core apples, fill holes with sugar and cloves.

3. 3

   Pour tapioca over apples in pudding dish and bake until apples are done.

4. 4

   Serve with cream.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 33. The excerpt below is the record exactly as published.

Applr Tapioca Pl-dding.— Soak a cup of tapioca in water three \ or four hours. Pare and core eight or ten tart apples, fill the holes ? with sugarand stick a clove or two in each apple. Pour the tapioca i over them as they are placed in the pudding dish, and bake till the i apples are thoroughly done. Be careful not to have the tapioca too S thick, eat with cream. S Sugar Cookies. — 2 cups sugar, i cup butter, 3 tablespoonfuls milk, '/2 teaspoon soda, i teaspoonf ul cream of tartar, 1 eggs. Beat butter to a cream, then add sugar. Stir up stiff, roll rather thin and bake in a quick oven. THURSDAY, MARCH A Breakfast. — California Breakfast Food with Cream. ^^^ liroiled Ueef Steak. Fried PoUtoes. Bread and Butter. ^^ Coffee. Dinner.—Soup and Crackers. Cold Boiled Mutton. Mashed While Potatoes. Macaroni with Cheese. Bread and Butter, Cocoanut Pudding. Supper.— Milk Toast. Stewed Prunes. Richmond Fruit Cake. THURSDAY, MARCH Q Breakfast.— Oatmeal and Cream. Salt Fish Balls. Pota- ^^m 5 toes Warmed in Milk. Bread and Butter. Coffee. ^^ ? Dinner.— Pork Chops. Baked Potatoes. Apple Sauce. Bread ? and Butter. Mince Pie. Cheese. ? Supper.— Oyster Stew and Crackers. Canned Pineapple. Cake, i Apple Sauce.— Pare, core and cut in small pieces six or eight S tart apples. Pour over them enough hot water to cover them ; ad J ? one cup sugar

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