Tapioca Cream Soup

Ingredients

• 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-spoonful of butter
• a small piece of mace
• salt, pepper

Method

1. 1

   Wash tapioca and soak overnight.

2. 2

   Cook tapioca and stock together gently for one hour.

3. 3

   Cook onion and celery with milk and mace for twenty minutes.

4. 4

   Strain on tapioca and stock.

5. 5

   Season with salt and pepper, add butter, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 37. The excerpt below is the record exactly as published.

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, 98 MISS PARLOA'S NEW COOK BOOK. two cupfuls of cold water, one table -spoonful of butter, a small piece of mace, salt, pepper

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