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.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)