Apple Tapioca Pudding

Ingredients

• three quarters of a cup of pearl tapioca
• one quart of boiling water
• seven apples
• sugar
• lemon juice

Method

1. 1

   Wash tapioca, pour boiling water over it, and cook until transparent.

2. 2

   Core and pare apples, fill cores with sugar and lemon juice.

3. 3

   Pour tapioca over apples and bake until soft.

4. 4

   Serve hot or cold with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 196. The excerpt below is the record exactly as published.

lemon juice and a little nutmeg. The Boston Cook Book. 331 HOT PUDDINGS. Cottage Pudding. 2 heaping cups flour. 2 teaspoonf uls baking-powder. % teaspoonful salt. 1 egg. ^ cup sugar. 3 tablespoonf uls melted butter. 1 cup milk. Mix the salt and baking-powder with the flour. Beat the egg, add the sugar, melted butter, and milk, and stir into the flour. Bake in a shallow dish. Serve with lemon^ wine^ OY foamy sauce, Dutch Apple Cake. This is used as a pudding (see page 86). It is easily prepared, attractive, and delicious, served with lemon sauce. Scalloped Apple. Mix half a cup of sugar and half a saltspoonful of cin- namon or the grated rind of half a lemon. Melt half a cup of butter, and stir it into one pint of soft bread crumbs; prepare three pints of sliced apples. Butter a pudding- dish, put in a layer of crumbs, then sliced apple, and sprinkle with sugar ; then another layer of crumbs, apple, and sugar until the materials are used. Have a thick layer of crumbs on the top. When the apples are not juicy, add half a cup of cold water; and if not tart apples, add the juice of half a lemon. Bake about an hour. Cover at first, to prevent burning. Serve with cream, Eipe ber- ries and other acid fruits may be used instead of apples, and oatmeal or cracked wheat mush in the place of bread crumbs. 332 The Boston Cook Booh ♦ Steamed Apple Pudding. {Mrs. S. M. Bailey.) Fill a two-quart granite pan two thirds full of sour apples cut into eighths, and add half a cup of water. Butter the edge of the pan and the inside of the cover. Cover with a biscuit crust, made of one pint of flour, tivo teaspoonfuls of baking-powder, and half a teas^joonful of salt ; wet with one scant cup of milk, just stiff enough to roll out. Cover closely and steam one hour, or cook on top of the stove half an hour, with a trivet under the pan to keep the apple from burning. Serve at once with lemon or molasses sauce. Put a large round plate over the pan ; invert them, leaving the crust on the plate with the apples at the top. Cut like a pie. The crust may be shortened, the apples sweetened with molasses, and then baked in the oven ; and it is called Pandowdy, Steamed Carrot Pudding. {Mr. Cole.) 3^ pound flour. 3^ pound chopped suet. ^2 pound currants. pound sugar. ^2 pound grated carrot. 3^ teaspoonful salt. Mix in the order given, and steam in a buttered mould three hours. Serve with wine sauce. Bread and Fruit Pudding. Soak one cup of stale bread crumbs in one pint of hot milk add one tablespoonful of butter, one cup of sugar, one saltspoonful of salt, and 07ie saltspoorful of spice. When cool, add three eggs, well beaten. Add two cups of fruit, either chopped apples, raisins, currants, canned peaches, or apricots, — one, or a mixture of two or more varieties. When using canned fruit, drain it from the syrup, and use the latter in making a sauce. Yarj^ the sugar according to the fruit. Turn into a buttered pud- ding-mould, and steam two hours. N'o, 2. — Beat t\iQ yolks of three eggs, add one cup and The Boston Cook Book. 333 a half of s%igar^ the grated /mc? and J^<^C6 of one lemon ^ one saltspoonf'ul of salt^ one cup each of chopped apples^ currants^ and grated bread crumbs. Mix well, then add the whites of the eggs., beaten stiff. Boil in a buttered pudding-mould three hours, or bake two hours. Serve with lemon oy foamy sauce. Eve's Pudding. — Add half a cup of butter or one cup of chopped suet to the preceding rule. Bird's-l^est Pudding. Six or seven apples., cored and pared, and put into a buttered pudding-dish. Mix five teaspoonfuls of flour and OThe teaspoonful of salt., wet it to a smooth paste with cold milk., and add the yolks of three eggs., well beaten, then the lohites., and more milk, using one pint in all. Pour it over the apples, and bake one hour. Serve with hard or creamy sauce. Apple Tapioca Pudding. Pick over and wash three quarters of a cup of pearl tapioca. Pour one quart of boiling water over it, and cook in the double boiler till transparent ; stir often, and add half a teaspoonful of salt. Core and pare seven apples. Put them in a round baking-dish, and fill the cores with sugar

Cook this with the app: pantry check, scaling, and the assistant.