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Sago Soup
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
386Calories
2 gProtein
93 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein2.4 g
Carbohydrates93 g
Fiber5.4 g
Sugars15 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium638 mg
Calcium95 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate148 mcg
Choline1 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 152. The excerpt below is the record exactly as published.
Sago Soup. Three ounces of sago, and two turnips
Cook this with the app: pantry check, scaling, and the assistant.