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Apple Sago Jelly
From The economical cook book, 1905
Serves 3
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
419Calories
1 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein1.4 g
Carbohydrates107 g
Fiber6.7 g
Sugars50 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.9 mg
Potassium446 mg
Calcium35 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A9.6 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.1 mcg
Choline17 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 136. The excerpt below is the record exactly as published.
Appld Sago Jelly. Prepare as for apple-sauce eight large tart apples ; stew them fine in as little water as possible and press them through a cul- lender. Whilst the apples are being prepared and stewed, have soaking a teacup of sago ; put the sago with the water it was soaked in into the apples, and let all stew together for an hour, or until the sago is all dissolved ; then add sugar to your taste and a large wine-glass of wine
Cook this with the app: pantry check, scaling, and the assistant.