Clear Tomato 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
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 51. The excerpt below is the record exactly as published.
two cups of clear soup add two cups of cooked tomato, rubbed through a sieve, and one cup of pearled tapioca
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