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Tapioca Soup (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
An ounce of tapioca will thicken a pint of soup.
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
Nutrition per serving
28Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.2 g
Carbohydrates6.5 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium9 mg
Potassium7.3 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.7 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 4 servings.
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 (another way).— Large- grained tapioca is the best for soup. Take as much tapioca as may be required, and soak it in cold water for a quarter of an hour. Drain it, and put it into a stewpan with as much cold stock as will cover it
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