Prune Tapioca Pudding
From The practical cookbook, 1917
Dried apricots, canned peaches, or pineapple may be used in place of prunes.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.
Prune tapioca pudding. Additional ingredient: ^ lemon, sliced. Pick over and wash fruit, soak in 2 c. water for 2 or 3 hr., and cook in same water till tender, renewing water from time to time, so there shall be 2 c. liquid when fruit is cooked. Remove stones and put fruit and liquid into a double boiler. Add the tapioca
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