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Sago Soup
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
76Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein0 g
Carbohydrates19 g
Fiber0.2 g
Sugars0.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium3.5 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium1.4 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.3 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 85. The excerpt below is the record exactly as published.
Sago Soup. Soak 3 oz. of sago in cold water for ten minutes; on to boil in 1 pint of water with 2 turnips cut u small and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.