The following recipe for Sago, Rice, or Barley Soup is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 1 quart brown or white stock (cleared or not cleared)
- 2 tablespoons sago, rice, or barley
- Salt, to taste
- Pepper, to taste
- Soak sago one-half hour in enough stock or water to cover it.
- Bring remainder of stock to simmering-point.
- Add soaked sago and simmer in closed saucepan 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 over night.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!