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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
- six ounces of fine pearl sago
- three quarts of good cold gravy-stock
- half a wineglassful of Harvey’s sauce
- an ounce of sugar
- two glasses of sherry
Method
Wash sago and add to gravy stock.
Stew gently for 30-45 minutes, stirring occasionally.
Can be flavored with sauces or converted to white soup with cream.
Nutrition per serving
247Calories
9 gProtein
39 gCarbs
4 gFat
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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