Tomato Tapioca Soup

Ingredients

• 3 tomatoes
• 1 onion, sliced
• yi bay leaf
• 1 tablespoon butter
• 1 quart boiling water
• 2 tablespoons minute tapioca
• salt and pepper

Method

1. 1

   Cook tomatoes with bay leaf and onion until tender.

2. 2

   Press through a sieve.

3. 3

   Cook tapioca in salted boiling water until clear, then add to tomato mixture.

4. 4

   Stir in butter, season, and serve.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 6. The excerpt below is the record exactly as published.

QUARTS BOILING WATER I >^ CUPS EVAPORATED MILK I TABLESPOON MINCED PARSLEY Slowly cook onion in butter, add green pepper and cook until tender without browning. Add boiling water, seasonings and po- tatoes. Cook until soft and press all through sieve. Reheat to boil- ing point, beating in the milk. Sprinkle in the parsley and serve. TOMATO TAPIOCA SOUP 3 TOMATOES I ONION, SLICED yi BAY LEAF 1 TABLESPOONS BUTTER SMALL SPRIG THYME (OR CELERY) I QUART BOILING WATER 2 TABLESPOONS MINUTE TAPIOCA SALT AND PEPPER Cook tomatoes with bay leaf, thyme and onion until onion is tender and tomatoes are thick — about 30 minutes. Press through a sieve. Drop tapioca into salted boiling water and cook 5 minutes, or until clear. Add tomato mixture and cook and stir until well mixed, then stir in butter, add pepper, and serve. If the tomatoes are too acid yi teaspoon sugar will remedy that. ECONOMY SOUP Boil a minced onion in i>^ quarts stock or water, with a cup of bread crumbs. Press all through a sieve. Bring to boiling point SUBSTANTIAL SOUPS I5 and season. Remove from fire and stir in 2 egg yolks beaten with a couple of tablespoons milk. Sprinkle grated cheese over each plate after serving. OYSTER PLANT SOUP (i) 10 SMALL OYSTER PLANT ROOTS I TEASPOON SALT I TABLESPOON FLOUR X TEASPOON WHITE PEPPER 3 TABLESPOONS VINEGAR 2 TABLESPOONS BUTTER

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