gluten-freedairy-freenut-free
Beef, Tapioca, and Egg Broth
From The hearthstone; or, Life at home, 1883
Serves 3
Presented as published in 1883. 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
- One pound of lean beef
- a quart of cold water
- a half teaspoonful of salt
- half a cupful of tapioca
- a poached egg or stir a beaten egg
Method
Soak beef in cold water for one hour.
Boil slowly for two hours, strain, and add salt and tapioca.
Boil slowly for half an hour.
Serve in a shallow bowl with a poached egg or stir a beaten egg into the boiling soup.
Nutrition per serving
319Calories
33 gProtein
22 gCarbs
11 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 108. The excerpt below is the record exactly as published.
Beef, Tapioca, and Egg Broth. — One pound of lean beef, pre- pared as for beef-tea, and soaked one hour in a quart of cold water. Boil slowly for two hours, and then strain it. Add a half teaspoon- ful of salt, and half a cupful of tapioca
Cook this with the app: pantry check, scaling, and the assistant.