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Suggest a better descriptionThis is a very old soup popular in the North of England and Scotland. Here the "hough" of the animal is used. Cut the meat into small peices. Melt fat in a saucepan and add the meat and vegetables. Fry slowly until browned. Add the water. Bring to the boil and skim off excess fat. Cover and simmer gently for 3-4 hours. Skim and then strain soup into a clean saucepan. Add sago to soup. Quickly bring soup to the boil. Cover and simmer gently until Sago is cooked. Season with salt and pepper to taste. Serves approx. 4. Source: Olde English Traditional Country Style Recipes, by Norma and Gordon Latimer ISBN 0-941869-00-8 Posted on Cooking Echo by Carolyn Boselli 11-10-92 09:48 MM by Cathy Svitek
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Serving Size: 1 Serving (681g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 155 | ||
Calories from Fat: 127 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 110.6mg | 4 % | |
Potassium 159.6mg | 4 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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