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Consomme au Hay (Sago Soup)
From The new century cookery book, 1901
Serves 8
For a puree, add a gill of cream, three yolks of eggs, and a pinch of grated nutmeg.
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
74Calories
7 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein6.7 g
Carbohydrates12 g
Fiber0.1 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium796 mg
Potassium194 mg
Calcium14 mg
Iron0.8 mg
Magnesium0.1 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.2 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)0.9 mg
Folate3.4 mcg
Choline0.1 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 8 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.
nsomme au Hay on ( Sago Soup). — 3 quarts consomme, 3 oz. sago
Cook this with the app: pantry check, scaling, and the assistant.