gluten-freenut-freesoy-freefish-freeshellfish-free
Sago Soup No. 2
From The national course in home economics, 1917
Serves 6
Palmer House
Presented as published in 1917. 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
497Calories
14 gProtein
31 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein14 g
Carbohydrates31 g
Fiber0.2 g
Sugars5.7 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol214 mg
Sodium515 mg
Potassium455 mg
Calcium80 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus197 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0.6 mg
Vitamin A56 mcg
Vitamin E0.4 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate32 mcg
Choline127 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 301. The excerpt below is the record exactly as published.
SAGO SOUP— No. 2. One-quarter of a pound of the best pearl sago, washed till the water poured from it is clear; then stew it quite tender in water or thick broth (it will require about one quart of liquid, which should be poured on it cold and heated very slowly); then mix with it a pint of good, boiling cream and the yolks of four eggs, and mingle the whole carefully with two quarts of strong veal or beef stock
Cook this with the app: pantry check, scaling, and the assistant.