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Sago Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
141Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein0.4 g
Carbohydrates34 g
Fiber0.3 g
Sugars1.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.4 mg
Sodium18 mg
Potassium17 mg
Calcium8 mg
Iron0.6 mg
Magnesium0.9 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline1.6 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
SAGO SOUP — Wash one-half cup sago in warm water, add desired amount of boiling broth (meat or chicken), a little mace
Cook this with the app: pantry check, scaling, and the assistant.