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Tapioca Fruit Pudding

A historical recipe from Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918).

A historical recipe

Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Project Gutenberg eBook #15464.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Digitised by Project Gutenberg, eBook #15464 (https://www.gutenberg.org/ebooks/15464). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1/2 cup pearl tapioca or sago 3 cups water 1/4 lb.
  2. dried apricots, prunes, dates or raisins 1/8 teaspoon salt 2 tablespoons fat 1/2 cup corn syrup Soak fruit in water 1 hour.
  3. Add other ingredients.
  4. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes.