Apple Tapioca Pudding
From Original White House Cookbook, 1887
Serves 6
Can use fresh fruits or canned peaches.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 249. The excerpt below is the record exactly as published.
APPLE TAPIOCA PUDDING. Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it will be quite warm, but not cook; peel six tart apples, take out the cores, fill them with sugar, in which is grated a little nutmeg and lemon peel, and put them in a pudding-dish ; over these pour the tapioca, first mixing with it one teaspoonful of melted butter and a cupful of cold milk
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