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Tapioca and Apples


Apples are cheap early in the winter. Three or four at a cent apiece should be pared and cored, and placed in a low baking-dish with two dessertspoonfuls of tapioca, and enough water to cover the whole. Bake in a slow oven. By soaking the tapioca over night a less quantity will do, say, one and a quarter spoonfuls.

N.B. Both sago and tapioca are very economical because, when soaked over night, they swell greatly, and they can both be cooked with water, instead of milk, with good results.


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The Century Cook Book (1901).

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