Savoury Sago Soup
From The St. Mungo cookery book, 1904
Mrs Guthrie, Ellanbank, Cathcart, Glasgow.
Presented as published in 1904. 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
133Calories
7 gProtein
4 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein6.6 g
Carbohydrates3.7 g
Fiber0 g
Sugars0.3 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium78 mg
Potassium85 mg
Calcium41 mg
Iron0.9 mg
Magnesium8.1 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 78. The excerpt below is the record exactly as published.
SAVOURY SAGO SOUP. i pt. of beef tea. I teaspoonful sago. I yolk of egg. 1 tablespoonful cream. A little salt and pepper. I gill water to steep sago in
Cook this with the app: pantry check, scaling, and the assistant.