Dessert
Cream of sago soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak half a cupful of sago for three hours in enough tepid water to cover it.
- Pour a cupful of boiling water upon it, and simmer in an inner boiler until very soft.
- Now add three cupfuls of hot milk, into which two tablespoonfuls of butter rolled in flour have been stirred.
- Beat up well, put in celery salt, pepper and a little onion juice;
- stir up and beat from the bottom for two minutes;
- pour gradually upon two beaten eggs;
- set in boiling water for two minutes, and pour out.
Historical transcription
Source method
- 1
Soak half a cupful of sago for three hours in enough tepid water to cover it. Pour a cupful of boiling water upon it, and simmer in an inner boiler until very soft. Now add three cupfuls of hot milk, into which two tablespoonfuls of butter rolled in flour have been stirred. Beat up well, put in celery salt, pepper and a little onion juice; stir up and beat from the bottom for two minutes; pour gradually upon two beaten eggs; set in boiling water for two minutes, and pour out.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.