Apple Sago
From 365 desserts, 1900
From 'Table Talk,' Philadelphia.
Presented as published in 1900. 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
280Calories
0 gProtein
73 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein0.5 g
Carbohydrates73 g
Fiber2.3 g
Sugars68 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.5 mg
Potassium163 mg
Calcium9.5 mg
Iron0.2 mg
Magnesium7.4 mg
Phosphorus20 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 K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 34. The excerpt below is the record exactly as published.
Apple Sago. Cover y2 pt. sago with 1 pt. of water, soak over night. In the morning add one pint of hot water ; stand a sauce pan over the fire and cook very slowly, without stirring, until the sago is clear. If the water has been en- tirely absorbed, add sufficient to make it the proper consistency. Pare and core the de- sired number of apples. While the sago is cooking the apples can also be cooking in the oven. Put them in a tin basin ; add 4 table- spoonfuls of sug
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