Tapioca and Tomato Soup – Allinson Vegetarian Cookery Book
2 oz. of tapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful
of herbs, 1 blade of mace, 1 oz. of butter, pepper and salt to taste,
and 3 pints of water. Peel, wash, and cut up finely the vegetables and
stew them in the butter for 10 minutes. Add the water, the tomatoes
skinned and cut in slices, the herbs and seasoning to taste; when the
soup is boiling, sprinkle in the tapioca, let all cook until quite
tender, pass the soup through a sieve, return it to the saucepan, and
boil it up before serving.