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Consomme with Sago
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
158Calories
5 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein4.5 g
Carbohydrates35 g
Fiber0.3 g
Sugars1.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium531 mg
Potassium133 mg
Calcium16 mg
Iron1 mg
Magnesium0.4 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 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)0.6 mg
Folate3.5 mcg
Choline0.4 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 248. The excerpt below is the record exactly as published.
Consomme with sago. Bring one quart of consomme to a boil and then let one-third of a pound of sago
Cook this with the app: pantry check, scaling, and the assistant.