Sago Soup
From French dishes for American tables, 1886
Presented as published in 1886. 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
348Calories
27 gProtein
59 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein27 g
Carbohydrates59 g
Fiber0.5 g
Sugars1.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3186 mg
Potassium778 mg
Calcium60 mg
Iron3.6 mg
Magnesium0.6 mg
Phosphorus161 mg
Zinc1.9 mg
Copper1.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate14 mcg
Choline0.7 mg
Caffeine0 mg
Water1167 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.
SagO Soup. Take two ounces of sago, which boil gently in three pints of consomme
Cook this with the app: pantry check, scaling, and the assistant.