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Tapioca Pudding

A simple pudding made from soaked tapioca and baked apples, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Tapioca Pudding

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Tapioca Pudding

Ingredients

Directions

Prepare

  1. Soak the tapioca overnight.

  2. Peel and core the apples.

  3. Fill the apple cores with sugar.

Bake and serve

  1. Place the apples on a dish and pour the soaked tapioca over them.

  2. Bake until the tapioca is transparent.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Thickens and sets into a soft, translucent pudding as it bakes.
Apples
Provide the fruit base and moisture that cooks down beneath the tapioca.
Sugar
Adds sweetness to the filling inside the apple cores.

The step that matters

Bake until the tapioca is transparent. Tapioca starch only thickens fully once it is hot enough to gelatinize. Stopping early can leave the pudding cloudy and grainy, so the color change is the cue to watch for.

“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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