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Apple Sago Pudding
From Cookery for every household, 1914
Serves 3
Tapioca may be used instead of apples. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
512Calories
1 gProtein
131 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein0.5 g
Carbohydrates131 g
Fiber2.4 g
Sugars84 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium146 mg
Calcium28 mg
Iron0.9 mg
Magnesium9.9 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline5.7 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 659. The excerpt below is the record exactly as published.
Apple Sago Pudding 1 cup sago. 4 cups water. 1 cup sugar. 1 lb. apples
Cook this with the app: pantry check, scaling, and the assistant.