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Apple Tapioca Pudding
from: Lennie

This dessert recipe is taken straight from "Foods, Nutrition and Home Management Manual", published in 1942 by the "Government of the Province of British Columbia".

SERVES 7

  • 3/4 cup pearl tapioca (OR 1/2 cup minute tapioca)
  • cold water
  • 2 1/2 cups boiling water
  • 1/2 teaspoon salt
  • 7 sour apples
  • 1/2 cup white sugar

Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.

Note that minute tapioca requires no soaking.

Cook in double boiler until transparent.

Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.

Pour over the tapioca and bake in a moderate oven till apples are soft.

Serve with sugar and cream or a custard sauce.

Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.