Iced Claret Soup for Hot Weather
From Catherine Owen's new cook book .., 1885
Corn-starch can be used instead of sago.
Presented as published in 1885. 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
248Calories
0 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein0.2 g
Carbohydrates60 g
Fiber1 g
Sugars10 g
Total Fat0.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium19 mg
Calcium30 mg
Iron1 mg
Magnesium9.7 mg
Phosphorus9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.1 mcg
Choline0.9 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 77. The excerpt below is the record exactly as published.
Iced Claret Soup for Hot Weather. — This is a Danish soup, but very welcome in summer in this climate. Boil two ounces of sago in a pint of water until it is like thick mucilage ; add to it a bottle of claret (with a little grated nutmeg, and two teaspoonf uls of suga
Cook this with the app: pantry check, scaling, and the assistant.