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Sago Soup
From A year's cookery, 1880
Serves 4
Presented as published in 1880. 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
225Calories
7 gProtein
36 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein6.8 g
Carbohydrates36 g
Fiber1.5 g
Sugars12 g
Total Fat4.9 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol7.1 mg
Sodium712 mg
Potassium357 mg
Calcium33 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A4.9 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate23 mcg
Choline26 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 166. The excerpt below is the record exactly as published.
Sago Soup. — Wash two ounces of the best pearl sago in plenty of water, and boil it with a quart of good stock till transparent. Season with salt, a pinch of cayenne, a lump of sugar, and as much powdered mace as would lie on a threepenny-piece ; squeeze a few drops of lemon-juice into it, add a glass of sherry, if permitted
Cook this with the app: pantry check, scaling, and the assistant.