Tapioca Soup
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 17. The excerpt below is the record exactly as published.
an eggspoonful of some good extract of meat for every six persons. When this boils, sprinkle into the saucepan three tablespoonfuls of tapioca
Cook this with the app: pantry check, scaling, and the assistant.