Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts soup
- 4 ounces crushed tapioca
- 2 quarts of boiling water
- 4 onions
- pepper
- salt
Directions
Mrs. A. M. Thackara.
For 2 quarts soup, take Ci potatoes, 4 onions, 4 ounces crushed tapioca, IJ^ pints milk, butter, pepper and salt to taste. Cut up the vegetables into 2 quarts of boiling water, and boil f of an hour. Rub the vegetables through a sieve. i)ut back the paste 'into the water, add the seasoning, and boil the tapioca 15 minutes in the soup. Then' add the milk and when thoroughly heated, serve. A little marjoram or nutmeg is a good addition.