Having washed the sago in boiling water, let it be gradually added to the nearly boiling stock
Simmer for 1/2 an hour, when it should be well dissolved
Beat up the yolks of the eggs, add to them the boiling cream
Stir these quickly in the soup; add all other ingredients
Serve immediately. Do not let the soup boil, or the eggs will curdle
Note: This is a soup, the principal ingredients of which, sago and eggs, have always been deemed very beneficial to the chest and throat. In various quantities, and in different preparations, these have been partaken of by the principal singers of the day, including the celebrated Swedish Nightingale, Jenny Lind, and, as they have always avowed, with considerable advantage to the voice, in singing. Source: The Book of Household Management by Isabella Beeton (1859)
Semolina Soup
