Brown Sag'o Soup

Name: Brown Sag'o Soup
Ingredients: Put into water odds and ends of bones—beef bones, or other; half a pound of sago; a little of every kind of flavouring vegetable, including celery or celery seed, marjoram, bay leaf, &c.

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

812Calories

0 gProtein

201 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories812 kcal

Protein0.4 g

Carbohydrates201 g

Fiber2 g

Sugars7.6 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium116 mg

Potassium63 mg

Calcium159 mg

Iron3.6 mg

Magnesium40 mg

Phosphorus16 mg

Zinc0.3 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate9.1 mcg

Choline2.7 mg

Caffeine0 mg

Water3807 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 21. The excerpt below is the record exactly as published.

Brown Sag’o Soup. To make four quarts. Put into water odds and ends of bones— beef bones, or other, or the gravy from under drip- ping. When boiling add a little of every kind of flavouring vegetable, including celery or celery seed, marjoram, bay leaf, &c. ; boil slowly for five hours ; strain ; take half a pound of sago

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