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Sago Soup
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
164Calories
8 gProtein
24 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein8 g
Carbohydrates24 g
Fiber0.1 g
Sugars5.5 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium451 mg
Potassium333 mg
Calcium12 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate16 mcg
Choline29 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 14. The excerpt below is the record exactly as published.
Sago Soup. — 3 oz. sago, 2 quarts ordinary stock
Cook this with the app: pantry check, scaling, and the assistant.