Recipes > Soup > Sago Soup

Sago Soup


  • 5 ounces of sago
  • 2 quarts of stock


Wash the sago in boiling water, and add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly.

Time: Nearly an hour.

Sufficient for 8 persons.

Seasonable all the year.

Note: The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup.


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The Book of Household Management (1861).

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