vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tapioca Cream Soup (Creme de Tapioca)
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
697Calories
15 gProtein
43 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein15 g
Carbohydrates43 g
Fiber0.4 g
Sugars1.8 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium167 mg
Potassium256 mg
Calcium136 mg
Iron2.4 mg
Magnesium19 mg
Phosphorus268 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline295 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 121. The excerpt below is the record exactly as published.
Tapioca Cream Soup (Creme de Tapioca) 2 pts. good white stock. 1 J oz. crushed tapioca. 1 gill of thin cream. Pepper and salt. 2 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.