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Consomme au Tapioca a la Gertrude
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
45Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0 g
Carbohydrates11 g
Fiber0.1 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium2 mg
Calcium4.3 mg
Iron0.2 mg
Magnesium0.7 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.2 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 48. The excerpt below is the record exactly as published.
Consomme au tapioca a la Gertrude is made the same as the consomme au Vermicelle, a la Maria with the addition that the tapioca is soaked about two hours, and well cooked — slowly and separately. Rinse off the starchy part with some hot water
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