Tapioca Pudding with Apples

Ingredients

• one cupful of tapioca
• half a pint of water
• six tart apples
• two tablespoonfuls of melted butter
• one-half of a cupful of milk
• two-thirds of a cupful of sugar

Method

1. 1

   Soak tapioca in warm water.

2. 2

   Core and fill apples with sugar, beat eggs, butter, milk, and sugar together, stir into tapioca, and pour over apples.

3. 3

   Bake for one hour and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 87. The excerpt below is the record exactly as published.

Tapioca Pudding with Apples. Put one cupful of tapioca into half a pint of water, and let it stand a couple of hours, where it will be quite warm, but not cook. Peel six tart apples, take out the cores, place them in a pudding dish, and fill with sugar. Beat together two eggs, two table- spoonfuls of melted butter, one-half of a cupful of milk, two-thirds of a cupful of sugar; stir this into the tapioca and pour the whole over the apples. Bake one hour, and serve with sauce. Apple Dumpling. Measure four cupfuls of flour, put in two teaspoonfuls of cream tartar, and two of soda, sift two or three times, then rub in a lump of butter the size of a walnut, then stir in two cupfuls of sour milk, turn out on the board and work into a smooth dough, roll out to half an inch in Apples. thickness, and cut in three or four inch squares, put some sliced apple in the middle of each one, bring the corners together, pinch up the openings and cook. These dumplings are very nice, either boiled, baked or steamed, and will require about one-half hour to cook. Serve with cream and sugar if baked, and with a boiled sauce if steamed or boiled. -g^r^^Xcy'rir^ SAUCES FOR PUDDINGS Sauce for Suet Pudding. One-half cup of butter, one cup of sugar, beaten to a cream; add the beaten yolk of one egg, grate in half a nutmeg, then stir in a tablespoonful of boiling water, and flavor with a little wine or brandy. Place where it will keep warm and just before serving add the well-beaten white of one egg. Lemon Sauce. Take one large tablespoonful of butter, one of flour, and one cupful of sugar; beat all together to a cream, then pour over it one cupful of boiling water, taking from the fire; add two tablespoonfuls of melted butter

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