Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Consommé with Sago
From European and American cuisine, 1914
Serves 6
Farina may be used similarly.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 or 3 tablespoonfuls sago
- 2 quarts of stock
Method
Boil sago in stock for 10 minutes.
Add fine-chopped parsley to the tureen and pour the soup over it.
Nutrition per serving
125Calories
8 gProtein
14 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 4. The excerpt below is the record exactly as published.
Consommfi with Sago. — Boil 2 or 3 tablespoonfuls sago in 2 quarts of stock
Cook this with the app: pantry check, scaling, and the assistant.