Tapioca Cream Soup

Name: Tapioca Cream Soup
Ingredients: one quart of white stock; two ounces of crushed tapicoa; the yolks of four eggs; four tablespoonfuls of sweet cream; one-half a saltspoonful of salt; an equal quantity of pepper

From My mother's cook book, 1902

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

Nutrition per serving

597Calories

28 gProtein

76 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories597 kcal

Protein28 g

Carbohydrates76 g

Fiber3.7 g

Sugars2.7 g

Total Fat20 g

Saturated Fat6.6 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol744 mg

Sodium303 mg

Potassium867 mg

Calcium206 mg

Iron6.6 mg

Magnesium78 mg

Phosphorus478 mg

Zinc2.9 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D4 mcg

Vitamin C16 mg

Vitamin A324 mcg

Vitamin E2.2 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.7 mg

Folate121 mcg

Choline590 mg

Caffeine0 mg

Water200 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 4. 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 tapicoa, tlie yolks of four eggs, four tablespoonfuls of sweet cream, one-half a saltspoonful of salt, and an equal quantity of pepper

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