Tapioca Soup
From French dishes for American tables, 1886
Presented as published in 1886. 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
551Calories
27 gProtein
109 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories551 kcal
Protein27 g
Carbohydrates109 g
Fiber1 g
Sugars3.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3187 mg
Potassium785 mg
Calcium71 mg
Iron4.4 mg
Magnesium1.1 mg
Phosphorus165 mg
Zinc1.9 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate17 mcg
Choline1.4 mg
Caffeine0 mg
Water1173 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.
Tapioca Soup. Put in three pints of consomme" (Art. 1) four ounces of tapioca
Cook this with the app: pantry check, scaling, and the assistant.