Tapioca Cream Soup

Ingredients

• One quart of white stock
• one pint of cream or milk
• one onion
• two stalks celery
• one-third of a cupful of tapioca
• two cupfuls of cold water
• one tablespoonful of butter
• a small piece of mace
• salt
• pepper

Method

1. 1

   Wash and soak tapioca overnight.

2. 2

   Cook tapioca and stock gently for one hour.

3. 3

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

4. 4

   Strain into tapioca and stock, season with salt and pepper, add butter, and serve.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 19. 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 celery; one-third of a cupful of tapioca; two cupfuls of cold water; one tablespoonful of butter; a small piece of mace; salt, pepper

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