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Sago Soup with Turnips
From The thorough good cook, 1895
Serves 1
Can add tapioca or Italian paste for variation.
Presented as published in 1895. 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
650Calories
1 gProtein
160 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein1.5 g
Carbohydrates160 g
Fiber3.8 g
Sugars12 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium333 mg
Calcium73 mg
Iron2.7 mg
Magnesium14 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate79 mcg
Choline2 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 81. The excerpt below is the record exactly as published.
Sago Soup with Turnips- Prepare a puree of turnips, then put into it six ounces of sago
Cook this with the app: pantry check, scaling, and the assistant.