Tapioca Cream Soup

Ingredients

• One quart of white stock
• two ounces of crushed tapioca
• the yolks of four eggs
• four tablespoonfuls of sweet cream
• one half a salt-spoonful of salt
• an equal quantity of pepper

Method

1. 1

   Bring the stock to a boil, sprinkle in tapioca carefully to prevent lumping, and simmer for twenty minutes.

2. 2

   Beat egg yolks, cream, pepper, and salt together.

3. 3

   Cool the boiling liquid slightly, add two tablespoons to the egg mixture, stir, and pour back into the saucepan.

4. 4

   Heat gently for two minutes, stirring to prevent boiling, and serve hot.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 18. The excerpt below is the record exactly as published.

Tapioca Cream Soup.— For this soup provide :— One quart of white stock, two ounces of crushed tapioca, the yolks of four eggs, four table-spoonfuls of sweet cream, one half a salt-spoonful of salt, and an equal quantity of pepper

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