Time: Nearly an hour.

Sufficient for 8 persons.

Seasonable all the year.

  1. 5 oz. of sago
  2. 2 quarts of medium stock/a>
  3. boiling/li>
  • Wash the sago in boiling water
  • Add it, by degrees, to the boiling stock
  • Simmer till the sago is entirely dissolved, and forms a sort of jelly

  • 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.

    Source: The Book of Household Management by Isabella Beeton (1859)

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