Tapioca Soup
From Buckmaster's cookery, 1887
Stir when adding tapioca, which should be crushed fine.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 53. The excerpt below is the record exactly as published.
TAPIOCA SOUP. Ingredients. Stock. Tapioca. 1. Take three tablespoonfuls of tapioca to every quart of stock
Cook this with the app: pantry check, scaling, and the assistant.