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Tapioca Soup
From Modern cookery, in all its branches, 1884
Serves 8
Follow the same proportions as sago soup.
Presented as published in 1884. 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
Nutrition per serving
204Calories
9 gProtein
31 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein9 g
Carbohydrates31 g
Fiber0.2 g
Sugars6.3 g
Total Fat4.3 g
Saturated Fat1.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol11 mg
Sodium508 mg
Potassium375 mg
Calcium15 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate19 mcg
Choline33 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 41. The excerpt below is the record exactly as published.
hree quarts of good cold gravy- stock ; let it stew gently from half to three quarters of an hour, and stir it occasionally, that it may not burn nor stick to the stewpan. A quarter of an ounce more of sago to each pint of liquid, will thicken it to the consistence of peas-soup. It may be flavoured with half a wineglassful of Harvey’s sauce, as much cayenne as it may need, the juice of half a lemon, an ounce of sugar, and two glasses of sherry ; or these may be omitted, and good beef-broth may be substituted for the gravy-soup, for a simple family dinner, or for an invalid ; or, again, it may be converted into inexpensive white soup by the addi- tion of some cream smoothly mixed with a dessertspoonful of arrow- root, or of thick cream and new milk in equal portions. Veal broth would be the most appropriate for this, or it might be made with half veal and half mutton. Sago, 6 oz. ; soup, 3 quarts : 30 to 45 minutes. TAPIOCA SOUP
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