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Red Wine Soup with Sago

Name: Red Wine Soup with Sago
Yield: 6 servings
Ingredients: % bottle of red wine; 1 stick of cinnamon; 1 qt. of water; % lb. of sugar; Vi lb. of sago; 2 slices of lemon; % cup raisins

From The art of German cooking and baking, 1922

Serves 6

Zwieback or toasted rolls are served with it. Quantity for 6 persons.

Presented as published in 1922. 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

341Calories

1 gProtein

87 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories341 kcal

Protein1 g

Carbohydrates87 g

Fiber2.4 g

Sugars50 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium5.8 mg

Potassium173 mg

Calcium35 mg

Iron1.2 mg

Magnesium9.5 mg

Phosphorus24 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate6 mcg

Choline4.1 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 10. The excerpt below is the record exactly as published.

RED WINE SOUP WITH SAGO, Quantity for 6 Persons. % bottle of red wine 1 stick of cinnamon 1 qt. of water % lb. of sugar Vi lb. of sago 2 slices of lemon % cup raisins

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