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Apple and Sago Pudding
From The home cook book, 1905
Serves 6
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
207Calories
1 gProtein
50 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein0.6 g
Carbohydrates50 g
Fiber2.6 g
Sugars23 g
Total Fat1.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol4.3 mg
Sodium5.9 mg
Potassium169 mg
Calcium20 mg
Iron0.5 mg
Magnesium8.9 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline6.4 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 145. The excerpt below is the record exactly as published.
APPLE AND SAGO PUDDING Wash half a pint of sago, cover with a pint and a half of cold water, soak an hour, and then cook in a double-boiler till the sago is clear and transparent. Have peeled and cored half a dozen tart apples of the sort which easily cook soft. Put them in a baking dish, pour the sago over and round them, cover, and bake till the apples are tender. Serve with sugar and cream
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