Sago Soup
From The art of living in Australia, 1893
Total Cost—4d. Time—Half an Hour.
Presented as published in 1893. 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
597Calories
17 gProtein
98 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein17 g
Carbohydrates98 g
Fiber3.5 g
Sugars29 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium202 mg
Potassium1028 mg
Calcium663 mg
Iron2 mg
Magnesium73 mg
Phosphorus529 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate3.4 mcg
Choline88 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 178. The excerpt below is the record exactly as published.
SAGO SOUP. 3 oz. Sago \d. 1 pint Milk 2\d. 2 quarts Bone Stock 1 Leek . Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.