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 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.  |
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