Creamed Apple Tapioca

Ingredients

• Minute tapioca, 2 tablespoons
• Sugar, 1/2 cup
• Milk, 1 1/2 pints
• Salt, a pinch
• Eggs, 2
• Apples, 6
• Nutmeg

Method

1. 1

   Cook tapioca in the milk for 15 minutes, add the well beaten eggs, the sugar and salt.

2. 2

   Remove from fire at once.

3. 3

   Meanwhile pare and core the apples and slice thinly into a good sized baking dish.

4. 4

   Sprinkle with sugar and nutmeg, pour over the tapioca custard and bake till apples are soft.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 60. The excerpt below is the record exactly as published.

CREAMED APPLE TAPIOCA. Minute tapioca, 2 tablespoons. Sugar, i/2 cup. Milk, iy2 pints. Salt, a pinch. Eggs, 2. Apples, 6. Nutmeg. Cook tapioca in the milk for 15 minutes, add the well beaten eggs, the sugar and salt. Remove from fire at once. Meanwhile pare and core the apples and slice thinly into a good sized baking dish. Sprinkle with sugar and nutmeg, pour over the tapioca custard and bake till apples are soft. DATE TAPIOCA. Granulated tapioca, iy2 table- Milk, 1 cup. spoons. Dates, % cup. Sugar, 2 teaspoons. Egg, 1. Salt, a pinch. Cook tapioca, sugar and salt with milk in a double boiler for 20 minutes. Stone dates, chop fine, then measure and stir into tapioca with the well beaten egg yolk. Cook for a minute or two, then pour into baking dish. Make a meringue of the egg white with sugar, spread over top and brown delicately in moderate oven. Dot, Cambridge. HONEY TAPIOCA. Minute tapioca, 2 tablespoons. Honey, 2 tablespoons. Milk, 1 cup. Salt, a pinch. E^£s 2. Vanilla extract, 1 teaspoon. Cook tapioca with milk in a double boiler till transparent, stirring constantly. Add salt and well beaten egg yolks, sweetened with honey. Stir till mixture has thickened then add stiffly beaten egg whites and continue to stir for 3 minutes. Remove from fire and when cool stir in the flavoring. Serve cold with whipped cream. DESSERTS. 133 RHUBARB TAPIOCA. K'hnbarb, 1 quart. Boiling water. Sugar, 1 pint. Pearl tapioca, 2-3 cup. Butter, 1 tablespoon. Wash rhubarb and cut in small pieces, cook with sugar in double boiler till tender without stirring. Skim out the rhubarb and place in baking dish. To the remaining syrup add enough boiling water to make 1 quart. When boiling add tapioca. Let boil 1 hour, then pour over rhubarb, add butter and bake y2 hour. Serve with whipped cream or foamy sauce. SWEDISH SAGO PUDDING. Currants, 3 boxes. Cinnamon, 1 stick. Water. Sugar, 1 pound. Sugar, 1 pound. Lemon, 1. Sago, y2 pound. Mash and strain the currants and add water to make 2 quarts of liquid. Stir in sugar, cinnamon and grated rind of lemon. Boil together till scum arises. Remove this, add sago and when melted and clear pour into molds. Set on ice and serve with whipped cream. A. S., Worcester. FOAM SAUCE. Sugar, 4 tablespoons. Eggs, 2. Butter, 2 tablespoons. Sherry, 2 tablespoons. Cream butter and sugar, add well beaten egg yolks and steam in double boiler till Avell mixed and hot. Just before serving fold in the stiffly beaten egg whites and the sherry. Beat thoroughly. One tablespoon of brandy may be used in place of the sherry if desired. CIDER PUDDING SAUCE. Flour, 1 tablespoon. Brown sugar, 1 cup. Butter, 2 tablespoons. Cider, 2-3 cup. Rub flour and butter together till smooth, add sugar and cider boiling hot. Simmer till smooth and iTcamy, stirring constantly. Serve at once. 134 DESSERTS. BRANDY SAUCE. Sugar, 1/2 cup

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