Sago Soup, Red (a Danish recipe)

Ingredients

• six ounces of sago
• sugar to taste
• preserved raspberries, currants, or cherries

Method

1. 1

   Boil sago as in the white soup recipe.

2. 2

   Instead of eggs and wine, add preserved fruit or fresh fruit boiled with sugar.

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.

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 beaten up with a little cream. Serve -^er}- hot. Sago Soup, Red (a Danish recipe).— Boil the sago as in the recipe Sago Soup, White. Instead, however, of beating up eggs and wine in the tureen, put into it preser^■ed raspberries, currants, or cherries. In summer, ripe fruit may bo used, which must be boiled A\ith the sago. Add sugar to taste

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