Tapioca Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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
527Calories
9 gProtein
124 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein8.7 g
Carbohydrates124 g
Fiber6.9 g
Sugars50 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2232 mg
Potassium3331 mg
Calcium85 mg
Iron4.1 mg
Magnesium83 mg
Phosphorus186 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A118 mcg
Vitamin E2 mg
Vitamin K19 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.1 mg
Folate1.5 mcg
Choline76 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 11. The excerpt below is the record exactly as published.
Tapioca soup. Pièce de bœuf bouillie garnie Boïled beef with glazed onions. d'oignons glacés. Mauviettes en salmis. Salmis of larks. . Gigot rôti. Roast leg of mutton, Salade de légumes, Vegetable salad. Pouding,. Plum pudding. Tapioca soup. Warm some clear soup, and when boiling, add your tapioca. Allow four table-spoonsful of tapioca to each quart of soup
Cook this with the app: pantry check, scaling, and the assistant.