Classic Culinary Arts:

Tapioca Cream Soup Recipe

Tapioca Cream Soup Recipe, part of the classic American culinary arts. Pieces such as Tapioca Cream Soup Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

HOME • SOUP RECIPES • Tapioca Cream Soup Recipe

Tapioca Cream Soup Recipe

One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third of a cupful of tapioca, two cupfuls of cold water, one table-spoonful of butter, a small piece of mace, salt, pepper. Wash the tapioca, and soak over night in cold water. Cook it and the stock together, very gently, for one hour. Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter, and serve.