Tapioca Cream Soup

Name: Tapioca Cream Soup
Ingredients: 1 pint white stock; ½ oz. tapioca; 2 yolks of eggs; ½ gill cream; 1 gill milk; Salt

From Recipes for high-class cookery, 1912

Rice-flour, cornflour, arrowroot, etc., may be substituted for tapioca.

Presented as published in 1912. 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

468Calories

18 gProtein

21 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein18 g

Carbohydrates21 g

Fiber0.1 g

Sugars6.7 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol447 mg

Sodium201 mg

Potassium379 mg

Calcium245 mg

Iron2 mg

Magnesium30 mg

Phosphorus355 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate48 mcg

Choline316 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 3. The excerpt below is the record exactly as published.

TAPIOCA CREAM SOUP. 1 pint white stock. ^ oz. tapioca groult. 2 yolks of eggs. ^ gill cream, i „ milk. Salt

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