Tomato and Tapioca Soup

Ingredients

• three pints of beef stock
• one quart stewed tomatoes
• one bay leaf
• one tablespoon of sugar
• half the amount of salt
• one salt spoon each cinnamon
• and cloves
• beat a little the white of one egg
• one cup of well-cooked tapioca
• one-half pint whipped cream

Method

1. 1

   Boil beef stock with tomatoes, bay leaf, sugar, salt, cinnamon, and cloves for one hour; cool and strain.

2. 2

   Stir in beaten egg white and let boil, then skim.

3. 3

   Add tapioca and serve over whipped cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 33. The excerpt below is the record exactly as published.

TOMATO AND TAPIOCA SOUP. Mrs. H. E. Humph ivy, Whittier, Cal.— Take three pints of beef stock; add to it one quart stewed tomatoes, one bay leaf, one tablespoon of sugar, half the amount of salt; one salt spoon each cinnamon and cloves; boil one hour; when cool strain; beat a little the white of one egg; stir in and let come to a boil and skim, then add one cup of well-cooked tapioca. Havj in your tureen one-half pint whipped cream

Cook this with the app: pantry check, scaling, and the assistant.