Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Bean Tapioca Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- White beans, 1/2 cup
- Tapioca, 1/2 cup
- Salt
- Water, 4 cups
- Hot water
- Cream
Method
Cook beans in water until done; press through a strainer, add tapioca, and cook until clear; add hot water to adjust consistency, season with salt and cream, heat well, and serve.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 4. The excerpt below is the record exactly as published.
BEAN TAPIOCA SOUP White beans, % cup. Tapioca, % cup. Salt. Water, 4 cups. Hot water. Cream. SOUPS 19 Cook the beans in water till well done; press through a strainer, add tapioca, and cook till clear ; add hot water to make of proper consistency; season with salt and cream; heat well, and serve. LIMA BEAN SOUP Lima bean or brown bean soup may be prepared the same as bean tapioca soup, omitting the tapioca. BEAN AND TOMATO SOUP Beans, boiled, 1 cup. Butter, 1 tablespoon. Rice, cooked, y^ cup. Salt. Tomatoes, stewed, 2 cups. Flour, 1 tablespoon. Boiling water for required consistency. Eub the beans and tomatoes through a sieve; add salt, butter rubbed in flour, cooked rice, and enough boiling water to make the proper consistency; reheat and serve. BEAN BROTH Small white beans, 2 cup
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