Apple Tapioca
Ingredients
Directions
Prepare
Soak three-fourths of a cup of tapioca for one hour in water to cover, then drain the tapioca.
Add two and one-half cups of boiling water and one-half teaspoon of salt; cook in a double boiler until transparent.
Core and pare the apples.
Arrange the apples in a buttered baking dish.
Assemble and bake
Fill the cavities of the apples with sugar.
Pour the cooked tapioca over the apples.
Bake in a moderate oven until the apples are soft.
Serve
Serve with sugar and cream or with cream sauce.
Sago may be used instead of tapioca.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Tapioca
- Thickens as it cooks, becoming clear and gel-like to form the pudding body.
- Apples (in the method)
- Soften during baking and provide the fruit flavor and tartness of the dish.
- Sugar (in the method)
- Adds sweetness to the apples and to the finished dish.
The step that matters
Cooking the tapioca until transparent. Tapioca starch must be fully cooked in hot water to swell and turn clear. If it stops early, it stays chalky and opaque, with a grainy texture and less thickening power.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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