Sago Soup

Ingredients

• a gallon of water
• half a cupful of sago
• three cloves
• a piece of stick cinnamon about three inches long
• half a teaspoonful of pepper
• one table-spoonful of salt
• a large onion
• two large slices of carrot
• two large slices of turnip
• two large slices of parsnip
• two stalks of celery or a few leaves
• a small leaf of sage
• a sprig of parsley
• one of thyme
• one of summer savory

Method

1. 1

   Boil bones and tough meat bits in water for two hours.

2. 2

   Add sago, cloves, cinnamon, pepper, salt, onion, carrot, turnip, parsnip, celery, sage, parsley, thyme, and summer savory.

3. 3

   Simmer for four hours.

4. 4

   Adjust seasoning, mix corn-starch with cold water, stir into soup, and cook for another half hour.

5. 5

   Strain and serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 61. The excerpt below is the record exactly as published.

Sago Soup. After freeing of fat all the bones that were left from a dish of roast beef, put them, with the tough, hard bits of meat, into the soup-kettle, together with a gallon of water, and boil gently for two hours ; then add half a cupful of sago, three cloves, a piece of stick cinnamon about three inches long, half a teaspoonful- of pepper, one table-spoonful of salt, a large onion, two large slices of carrot, two of turnip, two of parsnip, two stalks of SOUPS. 127 celery or a few leaves, a small leaf of sage, a sprig of parsley, one of thyme, and one of summer savory

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