The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Tapioca Soup

Soups

Broth of tapioca boiled in stock (Francatelli 1852, Mrs.B, etc)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

TAPIOCA SOUP.
156. INGREDIENTS: 5 oz. of tapioca, 2 quarts of stock No. 105 or 106.
Mode: Put the tapioca into cold stock, and bring it gradually to a boil. Simmer gently till tender, and serve.
Time: Rather more than 1 hour. Average cost. 1s. or 6d. per quart.
Seasonable: all the year.
Sufficient: for 8 persons.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats