Tapioca Soup
From The spirit of cookery, 1895
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 117. The excerpt below is the record exactly as published.
two quarts of standard broth. Serve with chips of fried bread. Fried Potato Soup. — This soup goes under various patro- nymics, all of which are unsupported by history or anecdote. It possesses some specificity in this, that a portion of the potato-starch is by frying transformed into dextrin, which imparts to the soup a somewhat more mucilaginous body, reminding of barley soup. Some recipes order the addition of a pint of boiling cream, which is excessive and detri- mental to the savoury character and digestibility of the soup. Others advise the addition of a garnish of shredded lettuce, which interferes with the unity of this excellent soup.* Potato So2ip with Quenelles of Potato. Quenelles of Potatoes to be used in the Foregoing So7ip. — Bind the mashed and sifted potatoes (six) with butter, cream, and tinctures of spices ; add the yolks of three eggs and the whites of two eggs, whipped to a froth, also chopped parsley; heat the paste, form into quenelles, and poach these in boiling water or broth. * Potato soups, various, cf. D.D., 850 ; F., 310. LEGUMINOUS SEED SOUPS 173 Tapioca Sotip. — 4 oz. of tapioca
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Cook this with the app: pantry check, scaling, and the assistant.