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Tapioca Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
This is fine.
Presented as published in 1907. 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
38Calories
2 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein1.8 g
Carbohydrates4.9 g
Fiber1.4 g
Sugars0.2 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol47 mg
Sodium28 mg
Potassium58 mg
Calcium34 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A21 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.6 mcg
Choline38 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 6. The excerpt below is the record exactly as published.
TAPIOCA SOUP. Mrs. Belle Parsons. Simmer in one quart of stock three cloves, three bay leaves. Ten minutes before serving remove cloves and bav leaves, add one tablespoon instantaneous tapioca, oour over one well beaten egg
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