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Sago Soup, White (a Danish recipe)
From Cassell's dictionary of cookery, 1892
Serves 6
The sago should boil for half an hour.
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
514Calories
10 gProtein
103 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein10 g
Carbohydrates103 g
Fiber5.6 g
Sugars15 g
Total Fat4.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol124 mg
Sodium769 mg
Potassium322 mg
Calcium248 mg
Iron23 mg
Magnesium33 mg
Phosphorus137 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C18 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate107 mcg
Choline110 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 6 servings.
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, White (a Danish recipe).— Take half a pound of pearl sago, and wash it well in cold water; put it into four pints of boiling water along with the rind of a lemon. If liked, four ounces of raisins may afterwards be added. Beat up in the tureen the yolks of four eggs, add white or very pale brown sugar to taste, the juice of two or three lemons, and half a pint of white wine
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