Sago Soup (without meat)

Ingredients

• wash a teacupful of sago
• boil it for an hour in a quart of water
• with a pinch of salt
• a little cinnamon or lemon-rind for flavoring
• Fill up the lacking half with red wine
• 5 ozs. of sugar for sweetening
• sprinkle the surface with powdered cinnamon or nutmeg

Method

1. 1

   First wash a teacupful of sago and then boil it for an hour in a quart of water, with a pinch of salt, and a little cinnamon or lemon-rind for flavoring.

2. 2

   By this time the water should be reduced one-half.

3. 3

   Fill up the lacking half with red wine; add some slices of lemon and 5 ozs. of sugar for sweetening.

4. 4

   Let the whole come to a boil once, and when ready to serve sprinkle the surface with powdered cinnamon or nutmeg, whichever you prefer.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 422. The excerpt below is the record exactly as published.

Sago Soup (without meat). — First wash a teacupful of sago and then boil it for an hour in a quart of water, with a pinch of salt, and a little cinnamon or lemon -rind for flavoring. By this time the water should be reduced one -half. Fill up the lacking half with red wine ; add some slices of lemon and 5 ozs. of sugar for sweetening. Let the whole come to a boil once, and when ready to serve sprinkle the surface with powdered cinnamon or nut- meg

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