Sago Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Serve very hot.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1639. The excerpt below is the record exactly as published.
Sago Soup. — Wash six ounces of sago, and add it gradually to two quarts of nicely- flavoured stock. Let it simmer gently till the sago is quite clear, and put in further seasoning if necessary. Before serving the soup inix w^ith it either the strained juice of a lemon and a glass of light wine, or the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.