Lunch
Tapioca Wine Soup
A turn-of-the-century lunch recipe featuring pearl tapioca, with the original instructions and source page intact.
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.
- ⅓ cup pearl tapioca
- 1 cup cold water
- 3 cups boiling water
- ½ teaspoon salt
- 3–inch piece stick cinnamon
- 1 pint claret wine
- ½ cup powdered sugar
Historical transcription
Source method
- 1
Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.
Nutrition pending
No invented nutrition numbers.
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