Tapioca Pudding with Apples

Ingredients

• five measures of cold water
• one measure of tapioca
• some large greenings, or other tart apples
• sugar
• sweet cream

Method

1. 1

   Soak the tapioca in cold water overnight.

2. 2

   Cook until clear and transparent.

3. 3

   Pare and core the apples, leaving them whole.

4. 4

   Place them in a deep earthen dish and pour the cooked tapioca over them.

5. 5

   Bake until the apples brown on top.

6. 6

   Serve cold with sugar and sweet cream.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 66. The excerpt below is the record exactly as published.

five measures of cold water to one measure of tapioca. Let it soak over night, or for several hours ; then cook it until it looks clear and trans- parent. While the tapioca is cooking, pare and core some large greenings, or other tart apples. Leave the apples whole. Place them close to- gether in a deep earthen dish, and pour the tap- ioca over them. Bake thoroughly, until the apples brown ovei* the top. When quite cold, serve with sugar and sweet cream

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