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Apple Tapioca

A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.

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A historical recipe

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 6 apples

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. 3/4 c.
  2. pearl tapioca or 1/2 c.
  3. minute tapioca 2 c.
  4. boiling water 1/2 tsp.
  5. salt 6 apples 1/2 c.
  6. brown sugar 1 tsp.
  7. cinnamon 1 Tb.
  8. butter If pearl tapioca is used, soak it for 4 or 5 hours and then drain off all the water.
  9. Minute tapioca will need no soaking.
  10. Add the tapioca to the boiling water and salt.
  11. Cook in a double boiler until the tapioca is entirely transparent.
  12. Pare and core the apples, place them in a buttered baking dish, fill each cavity with sugar and cinnamon, and place a piece of butter on top.
  13. Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft.
  14. Serve either hot or cold with sugar and cream.
  15. 40.
  16. CARAMEL TAPIOCA.--Persons who care for caramel as a flavoring will find caramel tapioca a delicious dessert.
  17. The caramel for it should be made according to the directions given in Art.
  18. 25.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Colander
Source Public domain in the USA
Credit

From Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.