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