Tapioca Soup
From Practical West African cookery, 1910
If the grains are stuck together, crush them with a bottle before sprinkling them in the stock.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 19. The excerpt below is the record exactly as published.
Tapioca Soup. (I). 4 pint stock. 1 small dessertspoon tapioca
Cook this with the app: pantry check, scaling, and the assistant.