Tapioca Wine Soup
A dish that leans on pearl tapioca and –inch piece stick cinnamon.
contains alcohol
Ingredients
US
Metric
- 80 ml pearl tapioca
- 240 ml cold water
- 710 ml boiling water
- 2 ml salt
- 3–inch piece stick cinnamon
- 470 ml claret wine
- 120 ml powdered sugar
Steps
- 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 (estimated, per serving)
| Calories | 412 |
|---|---|
| Protein | 0.4 g |
| Fat | 0.1 g |
| Carbs | 62.6 g |
| Fiber | 2.3 g |
| Sodium | 591 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States