Tapioca Puree
From A calendar of dinners, with 615 recipes, 1913
Serves 3
For thicker soup, mix flour or cornstarch with milk and add.
Presented as published in 1913. 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
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 92. The excerpt below is the record exactly as published.
Tapioca Puree Brazilian Stew Beans Mashed Potatoes White Grape Salad Wafers Cheese Ginger Ice Cream Coffee *Tapioca Puree—| quart white stock, or half stock and half milk, % pint cream, | tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste
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