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Tapioca Soup

Name: Tapioca Soup
Yield: 6 servings
Ingredients: 4 small potatoes; 2 onions; 2 tomatoes; 2 qts. of boiling water; 2 cups milk; 2 tablespoons tapioca; season with butter, salt and pepper

From The Cook County cook book, 1912

Serves 6

Presented as published in 1912. 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

398Calories

11 gProtein

81 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories398 kcal

Protein11 g

Carbohydrates81 g

Fiber6.9 g

Sugars8.3 g

Total Fat4.4 g

Saturated Fat1.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol9.7 mg

Sodium757 mg

Potassium803 mg

Calcium330 mg

Iron22 mg

Magnesium61 mg

Phosphorus208 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.8 mcg

Vitamin C29 mg

Vitamin A43 mcg

Vitamin E0.3 mg

Vitamin K5.4 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.7 mg

Folate116 mcg

Choline41 mg

Caffeine0 mg

Water491 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 139. The excerpt below is the record exactly as published.

TAPIOCA SOUP. — 4 small potatoes, 2 onions, 2 tomatoes or 1 pt., cook in 2 qts. of boiling water until tender, press through colander, return to water, add 2 cups milk, season with butter, salt and pepper, add 2 tablespoons tapioca

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