Potage au Tapioca
From High-class cookery recipes, 1897
Care not to curdle the eggs.
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 7. The excerpt below is the record exactly as published.
Potage au Tapioca. Ingredients, One pint of White Stock. One ounce of crushed Tapioca. Two yolks of Eggs. One gill of Cream or Milk. Salt
Cook this with the app: pantry check, scaling, and the assistant.