Mrs. H.'s Sago Fruit Soup
From Every-day dishes and every-day work, 1897
Rice with dried apricots or prune and currant juice may be used.
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.
Mrs. H.'s Sago Fruit Soup.— Soak one-half cup of sago for one hour in a cup of cold water. Add a quart of water, and cook in a double boiler until transparent. In the meantime cook together one cup of sweet California prunes and one-half cup of raisins in a small quantity of water. When the sago is transparent, add the fruit and juice to it, together with one-half cup of currant or some other tart fruit juice, and one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.