Velvet Soup
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 8. The excerpt below is the record exactly as published.
VELVET SOUP. INGREDIENTS. 1J oz. finely crushed tapioca D oz. fresh butter 1 yolk new laid egg 1 pint water 2 cloves Seasoning of pepper and salt 4 pint milk
Cook this with the app: pantry check, scaling, and the assistant.