The 1901 Cookbook Archive
No. 242 — Sago for Broth
Complete English translation of Molokhovets recipe No. 242 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Soak ½ glass (¼ Russian pound) of sago in cold water from the morning, then drain.
Drop into boiling water and cook for five to seven minutes until tender, stirring continuously. Drain in a sieve and rinse with cold water.
Once drained, put the sago into the soup tureen, pour over broth and serve. The same method prepares sago for use in small savory pies.
Original source: Read the Russian recipe No. 242. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.