The following simple recipe for Sago, Rice, or Barley Soup is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that will be available to order in January of 2026.
Ingredients
- 1 quart brown or white stock, cleared or not cleared
- 2 tablespoons sago, rice, or barley
- Salt and pepper
Directions
- Soak sago one-half hour in enough stock or water to cover it.
- After that, bring the remainder of the stock to a simmering-point.
- Add soaked sago and simmer in a closed saucepan for one-half hour, or until sago is soft. Season and serve.
NOTES
Rice may be substituted for sago. If barley is used it should be soaked overnight.
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