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Sago Soup
From Modern cookery, in all its branches, 1884
Serves 8
Use veal broth for best results.
Presented as published in 1884. 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
247Calories
9 gProtein
39 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein9.3 g
Carbohydrates39 g
Fiber0.2 g
Sugars11 g
Total Fat4.3 g
Saturated Fat1.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol11 mg
Sodium883 mg
Potassium433 mg
Calcium20 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate19 mcg
Choline36 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 41. The excerpt below is the record exactly as published.
SAGO SOUP. Wash in several waters, and float off the dirt from six ounces ol fine pearl sago ; put it into three quarts of good cold gravy- stock ; let it stew gently from half to three quarters of an hour, and stir it occasionally, that it may not burn nor stick to the stewpan. A quarter of an ounce more of sago to each pint of liquid, will thicken it to the consistence of peas-soup. It may be flavoured with half a wineglassful of Harvey’s sauce, as much cayenne as it may need, the juice of half a lemon, an ounce of sugar, and two glasses of sherry
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