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Sago Soup
From The national course in home economics, 1917
Serves 5
Chef at Grand Pacific Hotel
Presented as published in 1917. 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
626Calories
82 gProtein
13 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein82 g
Carbohydrates13 g
Fiber0.1 g
Sugars0.5 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol250 mg
Sodium250 mg
Potassium1270 mg
Calcium56 mg
Iron8.4 mg
Magnesium76 mg
Phosphorus781 mg
Zinc20 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0.7 mg
Vitamin K5.3 mcg
Vitamin B62.1 mg
Vitamin B129.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate20 mcg
Choline233 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 301. The excerpt below is the record exactly as published.
SAGO SOUP. Heat to boiling point two quarts of beef, sprinkle into it very gradu- ally one-half cupful of sago; boil five minutes
Cook this with the app: pantry check, scaling, and the assistant.