Velvet Soup
From Harper's cook book encyclopædia, 1902
Serves 1
For a richer version, use cream instead of stock.
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 426. The excerpt below is the record exactly as published.
Velvet Soup. — Cook some tapioca in good stock or bouillon, being care- ful not to make the liquid too thick. When ready, place the yolks of eggs in the soup-tureen, one yolk for two persons. Then pour over them the tapioca, stirring the whole so that it may become thoroughly mixed and uniformly creamy. A grain of nut- me
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