White Sago Soup

Name: White Sago Soup
Ingredients: Two pints of good stock; A gill of cream; Two tablespoonfuls of small sago

From The Ocklye cookery book, 1909

Clear soup may be used, but good white stock is best.

Presented as published in 1909. 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

810Calories

26 gProtein

55 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories810 kcal

Protein26 g

Carbohydrates55 g

Fiber0.2 g

Sugars16 g

Total Fat53 g

Saturated Fat27 g

Monounsaturated Fat14 g

Polyunsaturated Fat2 g

Cholesterol149 mg

Sodium1378 mg

Potassium1109 mg

Calcium104 mg

Iron2.3 mg

Magnesium45 mg

Phosphorus324 mg

Zinc1.6 mg

Copper0.5 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A9.5 mcg

Vitamin E0.3 mg

Vitamin K4.7 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate48 mcg

Choline87 mg

Caffeine0 mg

Water943 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 6. The excerpt below is the record exactly as published.

WHITE SAQO SOUP Ingredients Two pints of good stock. A gill of cream. Two tablespoonfuls of small sago

Cook this with the app: pantry check, scaling, and the assistant.