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Sago Soup, Restorative
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
373Calories
12 gProtein
67 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories373 kcal
Protein12 g
Carbohydrates67 g
Fiber0.5 g
Sugars9.4 g
Total Fat5.7 g
Saturated Fat1.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1 g
Cholesterol14 mg
Sodium677 mg
Potassium503 mg
Calcium26 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.5 mg
Folate26 mcg
Choline44 mg
Caffeine0 mg
Water443 g
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.
Sago Soup, Restorative. — Boil two ounces of sago in a pint of mutton, veal, or chicken broth
Cook this with the app: pantry check, scaling, and the assistant.