gluten-freenut-free
Tapioca Soup
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
- 1 pint of white stock
- 1 oz. of tapioca
- yolks of 2 eggs
- 2 tablespoonfuls of cream or milk
- pepper
- salt
Method
Boil stock and gradually stir in tapioca, simmer until clear.
Mix yolks with cream or milk, then gradually add stock while stirring.
Combine all, season with pepper and salt, and warm before serving without boiling.
Nutrition per serving
137Calories
7 gProtein
21 gCarbs
3 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 3. The excerpt below is the record exactly as published.
Tapioca Soup —Ingredients—1 pint of white stock, 1 0z. of tapioca, yolks of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt
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