Tapioca Soup

Ingredients

• the tapioca must be soaked for at least 1 hour in warm water
• put into the milk

Method

1. 1

   Soak the tapioca in warm water for at least 1 hour before adding it to the milk.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 25. The excerpt below is the record exactly as published.

tapioca soup, but they are even nicer made with milk. FOR SEMOLINA, MACARONI AND VERMICELLI SOUP, see "Italian Soups." FRENCH SORREL SOUP— Take a large handful of garden sorrel; wash thoroughly, and cut finely with shears, and add some lettuce leaves and sweet h'erbs, also finely cut. Drain thoroughly on a sieve, then put them in a frying-pan xnth. butter already melted, and fry, stirring with a spoon. After about 10 minutes of cooking in this way, put in the soup-kettle, with 2 quarts of boiling water, and add salt, white pepper, and bits of butter well rolled in flour. Serve rolls with the soup; hard boiled eggs, sliced into the tureen, are an addition much liked. The SoBKEii- (Rumex Aeetosa) is a hardy perennia,, which grows in Europe, Asiatic Russia and North America. It grows in any good garden soil, and when fully grown, the leaves are gathered singly, and they are used to flavor soups, salads and sauces. Sorrel was known to the Romans, who sometimes stewed it with mustard, and seasoned it with a little oil and vinegar. It is not much used in English and American cookery, but is used considerably in France. Its acid, which is very pronounced, is a combination of oxalic acid ^ith -potash, called hj chemists, binoxalate of potash. soiujel. TAPIOCA SOUP — Make like sago soup, given above, only the tapioca must be soaked for at least | hour in warm water before being put into the milk

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