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Clear Sago Soup

A clear soup made with soup‑jelly and sago, simmered until clear.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Clear Sago Soup

Ingredients

Directions

Prepare the soup

  1. Remove the fat from the soup‑jelly.

  2. Pour off the needed amount without disturbing the sediment.

Clear the soup

  1. Heat the soup.

  2. Simmer until the scum ceases to rise.

  3. Skim the scum.

Add the sago

  1. Soak the sago in a little water for one hour.

  2. Add the soaked sago to the soup.

  3. Cook gently until clear.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Soup-jelly
Forms the flavourful base liquid of the soup.
German sago
Swells as its starch gelatinises, thickening the soup and giving it body.

The step that matters

Cook gently until clear. Sago starch swells and can clump or stick to the pot when boiled hard. Gentle heat lets the grains swell evenly and keeps the soup clear.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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