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Dessert

Apple Tapioca Puddixg

A dessert made from soaked tapioca, apples, and sugar, baked slowly and served warm or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Apple Tapioca Puddixg

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the tapioca in water overnight.

  2. The next morning, add the finely chopped apples and sugar to the soaked tapioca.

Bake and serve

  1. Bake slowly at 300°F (150°C) for about 4 hours.

  2. Serve warm or cold with cream.

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.

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 the liquid as it soaks and cooks into a soft, creamy pudding texture.
Tart apples
Provide fruit flavour and tartness that balances the sweetness of the sugar.
White sugar
Adds sweetness and helps balance the tartness of the apples.

The step that matters

Bake slowly at 300°F (150°C) for about 4 hours. Low, slow heat lets the soaked tapioca swell and soften fully while the apples cook down, giving a smooth pudding. Rushing with high heat can leave the starch grainy or scorch the bottom.

“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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