Clear Soup with Sago or Tapioca
From Cookery for beginners, 1884
Presented as published in 1884. 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
987Calories
30 gProtein
138 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories987 kcal
Protein30 g
Carbohydrates138 g
Fiber1.6 g
Sugars24 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol243 mg
Sodium7387 mg
Potassium1270 mg
Calcium119 mg
Iron8.4 mg
Magnesium73 mg
Phosphorus379 mg
Zinc11 mg
Copper1.9 mg
Manganese2.9 mg
Vitamin D1 mcg
Vitamin C7.6 mg
Vitamin A241 mcg
Vitamin E8.9 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate93 mcg
Choline232 mg
Caffeine0 mg
Water847 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 18. The excerpt below is the record exactly as published.
Olear Soup with Sago or Tapiooa. Soak half a cup of German sago or pearl tapioca four hours in a large cup of cold water. An hour before dinner put a quart 86 COOKERY FOR BEGINNERS. of your soup-stock on the stove and bring quickly almost to a boil. When it is hot, stir in the raw white and the shell of an egg
Cook this with the app: pantry check, scaling, and the assistant.