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 saltspoonful of salt
• an equal quantity of pepper

Method

1. 1

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

2. 2

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

3. 3

   Cool boiling liquid slightly, add to egg mixture, stir, and return to saucepan for two minutes, stirring to prevent boiling.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 5. The excerpt below is the record exactly as published.

Tapioca Oream Soup. — For this soup provide: one quart of white stock, two ounces of crushed tapicda, the yolks of four eggs, four tablespoonfuls of sweet cream, one-half a saltspoonful of salt, and an equal quantity of pepper

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