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Tapioca Cream Soup
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 423. The excerpt below is the record exactly as published.
Tapioca Cream Soup SOUPS Turkey Soup tasteful as meat regard it as sup- plying delightful material for soup. Three squirrels are none too many to allow for making a tureen full of soup. Put them on, with a small table-spoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot closely, and set it on the back part of the stove to simmer gen- tly, not boil. Add vegetables just the same as you do for other meat soups in the summer season, but especially good will you find corn, Irish potatoes, okra, and lima beans. Strain the soup through a coarse colander when the meat has boiled to a rag, so as to get rid of the squirrels' troublesome little bones. Then return to the pot, and after boiling a long while, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improve- ment by many, and those who like it thick as gumbo add a spoonful of powdered sassafras leaves. Toast two slices of bread, cut them into dice an inch square, fry them in but- ter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Tapioca Cream Soup. — One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third of a cupful of tapioca, two cupfuls of cold water, one table-spoon- ful of butter, one small piece of mace, salt, pepper
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