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Tapioca Cream

A creamy soup made with tapioca, stock, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Tapioca Cream

Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Tapioca Cream

Ingredients

Directions

Make the soup base

  1. Pour 1 pint of white stock into a saucepan and bring to a boil.

  2. Gradually stir in 1 ounce of crushed tapioca.

  3. Reduce heat and let it simmer until the tapioca is clear.

Enrich and finish

  1. In a bowl, combine the yolks of 2 eggs with ½ cup of cream or milk and stir gently.

  2. Strain the egg mixture into another bowl.

  3. Slowly add the boiling stock to the egg mixture, stirring continuously to prevent curdling.

  4. Add salt to taste and return the mixture to the saucepan.

  5. Heat for 3 minutes, stirring constantly without letting it boil.

  6. Serve hot in a soup tureen.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Swells in the hot stock and thickens the soup as it turns clear.
Egg yolks
Enrich the soup and thicken it gently when heated with care.
Cream or milk
Adds richness and smoothness to the soup.
White stock
Forms the liquid base that the tapioca cooks in.

The step that matters

Adding the boiling stock to the egg mixture. Pouring hot stock into yolks too quickly can scramble them. Adding it slowly while stirring constantly tempers the eggs so they blend smoothly instead of curdling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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