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Clear Soup with Tapioca
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
Nutrition per serving
467Calories
4 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein4.5 g
Carbohydrates112 g
Fiber3.9 g
Sugars27 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1117 mg
Potassium1672 mg
Calcium54 mg
Iron2.9 mg
Magnesium42 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K9.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate3 mcg
Choline39 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 48. The excerpt below is the record exactly as published.
Clear Soup with Tapioca. — To four cups of clear soup add one cup of pearled tapioca cooked in salted water until transparent
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