Apple Tapioca Pudding

Ingredients

• One large cupful of tapioca
• three pints of water
• one cupful of sugar
• one teaspoonful of salt
• one teaspoonful of essence of lemon
• three pints of pared and quartered apples

Method

1. 1

   Wash the tapioca and soak over night in three pints of cold water (three hours will do if there is no more time).

2. 2

   Put the tapioca in the double boiler and cook until it looks clear.

3. 3

   It will take from twenty to thirty minutes.

4. 4

   When cooked enough, add the sugar, salt and lemon, and then the apples.

5. 5

   Turn into a buttered dish and bake an hour and a quarter.

6. 6

   Let it stand in a cool room half an hour before serving.

7. 7

   Serve with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 129. The excerpt below is the record exactly as published.

Apple Tapioca Pudding. One large cupful of tapioca, three pints of water, one cup- ful of sugar, one teaspoonful of salt, one teaspoonful of essence of lemon, three pints of pared and quartered apples. Wash the tapioca and soak over night in three pints of cold PIES AND PUDDINGS. 265 water (three hours will do if there is no more time) . Put the tapioca in the double boiler and cook until it looks clear. It will take from twenty to thirty minutes. When cooked enough, add the sugar, salt and lemon, and then the apples. Turn into a buttered dish and bake an hour and a quarter. Let it stand in a cool room half an hour before serving. Serve with sugar and cream. Baked Apple Pudding*. Fill a three- quart earthen dish with pared and quartered apples. Sprinkle on these one cupful of sugar

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