Beer Soup with Sago
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost: 10d. without spirits. Sufficient for 6-7 persons.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 240. The excerpt below is the record exactly as published.
Beer Soup with Sago.— Wash two ounces of sago in cold water, drain and boil it in three pints of ale that is not bitter, add a stick of cinnamon or a few cloves, the thin rind of haK a lemon, and sugar to taste ; boil twenty minutes, strain, and add, just before serving, the half of a thinly-sliced lemon and a glass of brandy or rum
Cook this with the app: pantry check, scaling, and the assistant.