Apple Tapioca Pudding

Ingredients

• three fourths cup of pearl tapioca
• one teaspoon salt
• one quart boiling water
• seven tart apples, medium size
• one tablespoon lemon juice
• a little grated rind
• sugar

Method

1. 1

   Pick over and wash the tapioca; put it into the top of a double boiler; add salt and boiling water.

2. 2

   Cook for five minutes over direct heat, stirring constantly.

3. 3

   Then place over boiling water and cook for about one hour or until transparent, stirring often.

4. 4

   Wipe, core, and pare the apples, fill the cores with sugar, add lemon juice and grated rind.

5. 5

   Pour hot tapioca over apples and bake until soft.

6. 6

   Serve hot or cold with sugar and cream.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.

Apple Tapioca Pudding Pick over and wash three fourths cup of pearl tapioca; put it into top of double boiler ; add one teaspoon salt and ^ See Food and Dietetics, Hutchinson, page 236. 132 SCHOOL KITCHEN TEXTBOOK one quart boiling water. Cook five minutes directly over the heat, stirring constantly to prevent sticking. Then put it over boiling water and cook about one hour or until transparent, stirring often. Wipe, core, and pare seven tart apples, medium size, and put them in a round enamel pudding dish. Fill the cores with sugar, add one tablespoon lemon juice and a little grated rind

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