Beef-Tea with Sago
From The girl's own cookery book, 1882
This recipe can be varied by adding mutton or veal.
Presented as published in 1882. 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
579Calories
15 gProtein
14 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein15 g
Carbohydrates14 g
Fiber0.1 g
Sugars0.7 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium170 mg
Potassium254 mg
Calcium133 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 77. The excerpt below is the record exactly as published.
a tablespoonful of sago or tapioca in a little cold water for an hour This will take away the earthy taste. Strain it and put it into a saucepan with a gill of fresh water, and boil gently till tender. Add a pint of good beef-tea, hot ; simmer this with the sago for a minute or two, then add a quarter of a pint of cream. Stir thoroughly, and serve. If liked, an egg or a couple of eggs
Cook this with the app: pantry check, scaling, and the assistant.