Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Tomato Sago Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Tomatoes, strained, 1 quart
- Water, 1 pint
- Sago, 2 tablespoons
- Butter
- Salt
Method
Place all in a stew-pan, cook until the sago is transparent, and serve.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 5. The excerpt below is the record exactly as published.
TOMATO SAGO SOUP Tomatoes, strained, 1 quart. Water, 1 pint. Sago, 2 tablespoons. Butter. Salt
Cook this with the app: pantry check, scaling, and the assistant.