Recipe For Cooking Wine Of Sago Soup
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 266 of 825.
Dilute the desired amount of claret with an equal amount of cold water and sweeten to taste. Serve in cups, adding to each cup a few grains of sago, cooked in water and cooled, and two or three
Pieces of pineapple cut in fanciful shape with a French cutter. The claret may be diluted with cold consommé (made from lean meat without bones, and cooked at a low temperature, so that it may not jelly), but the soup will not be quite as clear as when water is used. This soup is appropriate as an appetizer, at a luncheon, "tea," or spread, where cold service is desired.