Egg Cream and Sago Broth
From À la mode cookery, 1902
Presented as published in 1902. 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
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 77. The excerpt below is the record exactly as published.
Egg Cream and Sago Broth Take one ounce of sago, wash it well and stew it in half a pint of water till it is quite soft, gradually evaporating it down to one-half. Beat up one ^^^ with a gill of cream and add this to the sago gradually, stirring well ; then stir in gradually one pint of good boiling beef-tea
Cook this with the app: pantry check, scaling, and the assistant.