Tapioca Cream Soup

Ingredients

• Wash not quite 4 cupful tapioca
• 1 quart white stock
• cut into small pieces 2 stalks celery
• slice finely 1 onion
• in a pint of cream or milk
• a blade of mace
• a piece of butter the size of egg
• season with salt and pepper

Method

1. 1

   Soak tapioca overnight.

2. 2

   Boil in stock for 1 hour, ensuring it cooks gently.

3. 3

   Boil celery and onion in cream for 20 minutes.

4. 4

   Add strained milk to tapioca, season, stir in butter, and serve hot.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 23. The excerpt below is the record exactly as published.

Tapioca Cream Soup. Wash not quite 4 cupful tapioca, and soak it all night in water. Next morning boil it in 1 quart white stock for 1 hour, taking care that it cooks very gentljq or it may “catch” at bottom of saucepan. While this is cooking, cut into small pieces 2 stalks celery, and slice finely 1 onion. Boil these for 20 minutes in a pint of cream or milk into which lias been put a blade of mace. When tapioca has boilecl 1 hour, add the strained milk, and season with salt and pepper. Stir in a piece of butter the size of egg

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