Fruit Soup No. 3
From Every-day dishes and every-day work, 1897
Vermicelli or pearled barley may be substituted for sago.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 61. The excerpt below is the record exactly as published.
Fruit Soup No. 3. — Into one cup of warm water put one rounding tablespoonful of sago, and cook in a double boiler one- half hour. Then add two or three whole cooked prunes, one- fourth cup stewed raisins, two tablespoonfuls stewed cranberries, one teaspoonful lemon juice, and sugar to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.