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Apple Sago
From The new practical housekeeping, 1890
Serves 3
A unique dessert.
Presented as published in 1890. 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
447Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein1.1 g
Carbohydrates117 g
Fiber5.7 g
Sugars103 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium334 mg
Calcium38 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0.2 mcg
Choline12 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 242. The excerpt below is the record exactly as published.
Apple Sago, — Pare six apples and punch out cores, fill holes with cinnamon and sugar, using two teaspoons cinnamon to a cup sugar ; take one tablespoon sago
Cook this with the app: pantry check, scaling, and the assistant.