Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Tapioca Soup
From [Modern cookery, in all its branches, 1884
Serves 8
Follow the same proportions as sago soup.
A modern interpretation · AI-generated from the original record
Ingredients
- six ounces of tapioca
- three quarts of good cold gravy-stock
Method
Prepare similarly to sago soup, simmering for 50-60 minutes.
Nutrition per serving
204Calories
9 gProtein
31 gCarbs
4 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 41. The excerpt below is the record exactly as published.
hree quarts of good cold gravy- stock ; let it stew gently from half to three quarters of an hour, and stir it occasionally, that it may not burn nor stick to the stewpan. A quarter of an ounce more of sago to each pint of liquid, will thicken it to the consistence of peas-soup. It may be flavoured with half a wineglassful of Harvey’s sauce, as much cayenne as it may need, the juice of half a lemon, an ounce of sugar, and two glasses of sherry ; or these may be omitted, and good beef-broth may be substituted for the gravy-soup, for a simple family dinner, or for an invalid ; or, again, it may be converted into inexpensive white soup by the addi- tion of some cream smoothly mixed with a dessertspoonful of arrow- root, or of thick cream and new milk in equal portions. Veal broth would be the most appropriate for this, or it might be made with half veal and half mutton. Sago, 6 oz. ; soup, 3 quarts : 30 to 45 minutes. TAPIOCA SOUP
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