Tapioca Soup
From Cookery, 1897
Semolina and sago soups can be made similarly.
Presented as published in 1897. 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
102Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein0.1 g
Carbohydrates25 g
Fiber0.3 g
Sugars1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium3.1 mg
Calcium5.7 mg
Iron0.5 mg
Magnesium0.3 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.3 mg
Caffeine0 mg
Water3.1 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 17. The excerpt below is the record exactly as published.
Tapioca Soup. — Take the necessary quantity of stock or water ; if the latter, ad,d to it an eggspoonful of some good extract of meat for every six persons. When this boils, sprinkle into the saucepan three tablespoonfuls of tapioca
Cook this with the app: pantry check, scaling, and the assistant.