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Consomme au Hay on (Sago Soup)
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
99Calories
9 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein9 g
Carbohydrates16 g
Fiber0.1 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1062 mg
Potassium259 mg
Calcium19 mg
Iron1.1 mg
Magnesium0.1 mg
Phosphorus53 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.6 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)1.2 mg
Folate4.6 mcg
Choline0.2 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 106. The excerpt below is the record exactly as published.
Consomme au Hay on ( Sago Soup). — 3 quarts consomme, 3 oz. sago
Cook this with the app: pantry check, scaling, and the assistant.