Tapioca Soup
From Cassell's dictionary of cookery, 1892
Serves 2
A white soup can be made using veal stock.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1965. The excerpt below is the record exactly as published.
Tapioca Soup.— Take as much properly- seasoned clear cold stock as may be required, and put it into the stewpan with an ounce of well-washed tapioca to each jjint of stock. Bring the preparation gradually to the point of boiling, then simmer it gently until tender, and stir it frequently to keep it from getting- into lumps. A white soup may be made by using veal stock, and adding a little boiling- cream or milk
Cook this with the app: pantry check, scaling, and the assistant.