Cold Wine Soup

Ingredients

• quarter of a pound of fine sago
• two quarts of cold water
• half a pound of fine sugar
• a very little grated nutmeg
• a dust of cayenne
• an even teaspoonful of salt
• a bottle of claret
• as much cold water as is required

Method

1. 1

   Wash the sago in cold water, boil it gently in two quarts of cold water until transparent.

2. 2

   Dissolve sugar, add nutmeg, cayenne, and salt.

3. 3

   When sugar melts, add claret and enough cold water for a creamy consistency.

4. 4

   Cool before serving.

Nutrition per serving

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 2. The excerpt below is the record exactly as published.

cold wine soup is a valuable tonic nutrient ; and each dish possesses some special value of its own. Cold Wine Soup. Wash quarter of a pound of fine sago in cold water, put it over the fire in two quarts of cold water, and boil IO Breakfasts and Teas it gently until the grains are transparent; then dissolve with it half a pound of fine sugar, add a very little grated nutmeg, a dust of cayenne, and an even tea- spoonful of salt ; when the sugar is melted add a bottle of claret, and as much cold water as is required

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