Tapioca-and-Milk Soup

Ingredients

• half a cupful of tapioca
• two cupfuls of water
• three pints of milk
• three tablespoonfuls of butter
• two of flour
• one of salt
• one-third of a teaspoonful of pepper
• one large onion
• two blades of celery
• a slight grating of nutmeg

Method

1. 1

   Soak tapioca in cold water for six hours.

2. 2

   Cook in a double-boiler for an hour.

3. 3

   Heat milk in another double-boiler.

4. 4

   Cook butter, onion, and celery in a frying pan for ten minutes, add flour, stir until frothy, then pour into hot milk.

5. 5

   Add salt, pepper, and nutmeg, cook for ten minutes, strain into tapioca, and cook for half an hour.

6. 6

   Adjust seasoning to taste.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 74. The excerpt below is the record exactly as published.

Tapioca-and-Milk Soup. For six or eight persons use half a cupful of tapioca, two cupfuls of water, three pints of inilk, three table- spoonfuls of butter, two of flour, one of salt, one-third of a teaspoonful of pepper, one large onion, two blades of celery, and a slight grating of nutmeg. Wash the tapioca, and let it soak for six hours or more in the two cupfuls of cold water ; then put it into the double-boiler, and cook it for an hour. At the end of this time put the milk into another double-boiler, and set it on the stove to heat. Now put the butter, the onion, and the celery, chopped fine, into a small frying- pan, and cook slowly for ten minutes; then add the flour, and stir until smooth and frothy. Pour the con- tents of the pan into the boiler of hot milk ; and after adding the salt, pepper, and nutmeg, cook ten minutes longer. At the end of this time strain the milk mixture into the boiler containing the tapioca, and cook all for half an hour. Taste the soup, to be sure that there is seasoning enough ; it may be necessary 'to add some salt or pepper. Rice, sago, and barley soup may be made in the same manner, save that barley must be cooked for five hours. * Poulette Soup. For this soup use three pints of milk, three table- spoonfuls of butte

Cook this with the app: pantry check, scaling, and the assistant.