Beef and Sago Broth

Name: Beef and Sago Broth
Ingredients: One-half pound round steak or shin of beef; one pint water; three level teaspoons sago; one egg yolk; salt

From Trinity cook book, 1925

Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

526Calories

50 gProtein

9 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories526 kcal

Protein50 g

Carbohydrates8.6 g

Fiber0.1 g

Sugars0.3 g

Total Fat31 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat1 g

Cholesterol166 mg

Sodium141 mg

Potassium747 mg

Calcium61 mg

Iron4.1 mg

Magnesium55 mg

Phosphorus452 mg

Zinc8.7 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K3.2 mcg

Vitamin B61.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)14 mg

Folate25 mcg

Choline196 mg

Caffeine0 mg

Water634 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 63. The excerpt below is the record exactly as published.

BEEF AND SAGO BROTH One-half pound round steak or shin of beef, one pint water, three level teaspoons sago, one egg yolk, salt

Cook this with the app: pantry check, scaling, and the assistant.