Tapioca Pudding

Ingredients

• one cup of the flake tapioca
• a pint and a half water
• three tart apples
• sugar to sweeten to taste

Method

1. 1

   Cover one cup of the flake tapioca with cold water and let it stand two hours.

2. 2

   Stir occasionally with a fork to separate the lumps.

3. 3

   Put in a farina kettle with a pint and a half water.

4. 4

   Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste.

5. 5

   Stir all together and cook until the apples are soft and the tapioca clear.

6. 6

   Serve hot or cold.

7. 7

   Peaches may be used in place of the apple.

8. 8

   Serve with cream.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 87. The excerpt below is the record exactly as published.

TAPIOCA PUDDING— Cover one cup of the flake tapioca with cold water and let it stand two hours. Stir occasionally with a fork to separate the lumps. Put in a farina kettle with a pint and a half water. Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste

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