Dessert
Tapioca cream soup
Marion Harland’s original method for Tapioca cream soup, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak two tablespoonfuls of tapioca in a gill of cold water for six or eight hours.
- Heat a pint of well-seasoned mutton stock to boiling and stir the tapioca into this.
- Boil until the tapioca is clear, then slowly add a pint of scalding milk, in which a pinch of soda has been dissolved.
- Season to taste, and pour the soup very gradually upon the beaten yolks of three eggs.
Historical transcription
Source method
- 1
Soak two tablespoonfuls of tapioca in a gill of cold water for six or eight hours. Heat a pint of well-seasoned mutton stock to boiling and stir the tapioca into this. Boil until the tapioca is clear, then slowly add a pint of scalding milk, in which a pinch of soda has been dissolved. Season to taste, and pour the soup very gradually upon the beaten yolks of three eggs. Turn into a heated tureen and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.