Savoury Sago Soup
From The school cookery book, 1881
Nourishing.
Presented as published in 1881. 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
646Calories
15 gProtein
30 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein15 g
Carbohydrates30 g
Fiber0.3 g
Sugars1.3 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium171 mg
Potassium255 mg
Calcium137 mg
Iron2.2 mg
Magnesium20 mg
Phosphorus267 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The school cookery book (1881), page 67. The excerpt below is the record exactly as published.
Savoury Sago Soup. — Required: 1 oz. sago; 2 yolks of eggs ; 1 pint beef-tea ; 1 gill cream ; 1 gill cold water
Cook this with the app: pantry check, scaling, and the assistant.