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Dessert

Apple Tapioca Pudding

A pudding made with apples, tapioca, water, salt, lemon flavoring, baked until tender and served cold with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Apple Tapioca Pudding

Ingredients

Directions

Prepare

  1. Pare and core the apples, placing a bit of lemon peel inside each apple.

  2. Soak the tapioca in lukewarm water for 1 hour.

  3. Add salt and lemon flavoring to the soaked tapioca.

Bake and serve

  1. Pour the tapioca mixture over the apples.

  2. Bake until the apples are tender.

  3. Serve cold with cream and sugar.

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 + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Apples
Form the body of the dish and soften into tender fruit during baking.
Tapioca
Thickens the soaked liquid into a pudding-like texture as it cooks.
Lemon peel
Adds bright citrus aroma that moves into the apples during baking.

The step that matters

Bake until the apples are tender. Tapioca thickens as it heats, and the apples need enough baking to soften fully. Stopping early leaves firm fruit and a thin, unset tapioca layer.

“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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