Sago Soup

Ingredients

• Wash 1/2 cup of sago in warm water
• set it in a saucepan with 2 quarts of milk
• season with pepper
• and salt
• add a cup of cream before serving

Method

1. 1

   Wash the sago in warm water, set it in a saucepan with milk, and simmer until dissolved.

2. 2

   Season with pepper and salt, then add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 25. The excerpt below is the record exactly as published.

Wash | cup of sago in warm water, set it in a saucepan with 2 quarts of milk, and simmer until the sago is thor- oughly dissolved; season with pepper and salt, and add a cup of cream before serving Good clear stock is generally used for both sago and tapioca soup, but they are even nicer made with milk. FOR SEMOLINA, MACARONI AND VERMICELLI SOUP, see "Italian Soups." FRENCH SORREL SOUP— Take a large handful of garden sorrel; wash thoroughly, and cut finely with shears, and add some lettuce leaves and sweet h'erbs, also finely cut. Drain thoroughly on a sieve, then put them in a frying-pan xnth. butter already melted, and fry, stirring with a spoon. After about 10 minutes of cooking in this way, put in the soup-kettle, with 2 quarts of boiling water, and add salt, white pepper, and bits of butter well rolled in flour. Serve rolls with the soup; hard boiled eggs, sliced into the tureen, are an addition much liked. The SoBKEii- (Rumex Aeetosa) is a hardy perennia,, which grows in Europe, Asiatic Russia and North America. It grows in any good garden soil, and when fully grown, the leaves are gathered singly, and they are used to flavor soups, salads and sauces. Sorrel was known to the Romans, who sometimes stewed it with mustard, and seasoned it with a little oil and vinegar. It is not much used in English and American cookery, but is used considerably in France. Its acid, which is very pronounced, is a combination of oxalic acid ^ith -potash, called hj chemists, binoxalate of potash. soiujel. TAPIOCA SOUP — Make like sago soup

Cook this with the app: pantry check, scaling, and the assistant.