Mushroom and Sago Soup

Name: Mushroom and Sago Soup
Ingredients: 4 lb. mushrooms; 1 quart chicken stock; 3 tablespoons pearl sago; 1 cup cream; 1 cup boiling water; Yolks 2 eggs; # teaspoon salt; Few grains pepper

From What to Have for Dinner, 1905

Presented as published in 1905. 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

1930Calories

94 gProtein

166 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories1930 kcal

Protein94 g

Carbohydrates166 g

Fiber21 g

Sugars52 g

Total Fat111 g

Saturated Fat55 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.8 g

Cholesterol637 mg

Sodium4379 mg

Potassium7095 mg

Calcium429 mg

Iron28 mg

Magnesium231 mg

Phosphorus2117 mg

Zinc12 mg

Copper6.3 mg

Manganese1 mg

Vitamin D5.5 mcg

Vitamin C40 mg

Vitamin A139 mcg

Vitamin E1.4 mg

Vitamin K7.8 mcg

Vitamin B62.7 mg

Vitamin B121.4 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)8.6 mg

Niacin (B3)85 mg

Folate470 mcg

Choline686 mg

Caffeine0 mg

Water2898 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 68. The excerpt below is the record exactly as published.

MUSHROOM AND SAGO SOUP. 4 lb. mushrooms # teaspoon salt 1 quart chicken stock Few grains pepper 3 tablespoons pearl sago 1 cup cream 1 cup boiling water Yolks 2 eggs

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