NORWEGIAN FRUIT SAUCE

From 1922:

For Cold Meat.
Rub one cupful of soaked, cooked prunes through a strainer, add ¼ cupful of soaked raisins, 1 stick cinnamon, 2 tablespoonfuls tapioca, 1 cupful pineapple juice (strained from tinned pineapple).
Cook until tapioca is clear, add 2 teaspoonfuls lemon juice.
Thin if necessary.
Excellent with cold meat.