Tapioca and Apples

Ingredients

• half-a-dozen good-sized baking apples
• some brown sugar
• two cloves
• a little white sugar
• two or three spoonfuls of cold water
• a little cochineal

Method

1. 1

   Peel, core, and quarter the apples.

2. 2

   Soak tapioca in water, boil until clear, and sweeten.

3. 3

   Place apples in a pie-dish with water, brown sugar, and cloves.

4. 4

   When softened, layer in a saucepan, cover with tapioca, and simmer gently until tender.

5. 5

   Serve cold, colored with cochineal.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 71. The excerpt below is the record exactly as published.

Tapioca and Apples. — Take half-a-dozen good-sized baking apples, peel, core, and cut them into quarters. . Bemove the lemon- rind, and put the tapioca and the water in which it was soaked into a saucepan, and stir it till it boils, and let it keep boiling for a few minutes till it is clear, and stir frequently, lest it should get lumpy,, then sweeten it with a little white sugar. Put the quarters of apples, into a pie-dish with two or three spoonfuls of cold water, some brown sugar, and two cloves. When slightly softened put them at the bottom of the saucepan, cover them with the tapioca, and let them simmer very gently till they are tender without being broken. Lift them upon a dish, colour the tapioca with a little cochineal

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