Cassava Soup
From The spirit of cookery, 1895
Cassava is more gelatinous than tapioca and makes an excellent soup.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 117. The excerpt below is the record exactly as published.
cassava bread or cake, made from the fleshy part of the manioc-root, in a mortar, and use the fragments as just prescribed for tapioca
Cook this with the app: pantry check, scaling, and the assistant.