Lenten Soup

Ingredients

• quarter of a pound of small sago
• three quarts of cold water
• a level teaspoon of salt
• as much cayenne as can be lifted on the point of a small knife-blade
• a saltspoon of grated nutmeg
• quarter of a pound of sugar
• a quart of claret

Method

1. 1

   Wash sago and cook in water with salt and cayenne until transparent.

2. 2

   Add sugar and claret, stir until dissolved, and serve hot or cold.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 65. The excerpt below is the record exactly as published.

LENTEN SOUP. Any good domestic red wine, such as currant, cherry or raspberry wine, may be used for this soup, the quantity of sugar being graduated by the acidity of the wine ; the pro- portion of sugar here given will serve for any wine as acid as claret ; domestic or Califor- nia claret makes a very fair Lenten soup at a reasonable cost, the New York price being thirty-five cents for a large bottle which will make four quarts of soup. Wash quarter of a pound of small sago in cold water, put it over the fire in three quarts of cold water, with a level teaspoon of salt, as much cayenne as can be lifted on the point of a small knife- blade, and a saltspoon of grated nutmeg ; stir the sago frequently enough to prevent burning, and cook it slowly until the little globules are entirely transparent, adding more water if it is required ; when the sago is transparent add quarter of a pound of sugar, and enough boiling water to make three quarts of soup ; then put in a quart of claret

Cook this with the app: pantry check, scaling, and the assistant.