vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sago Pudding
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
177Calories
1 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein0.5 g
Carbohydrates46 g
Fiber2.6 g
Sugars19 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium165 mg
Calcium30 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus22 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
Folate1 mcg
Choline6.4 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 81. The excerpt below is the record exactly as published.
APPLE SAGO PUDDING, Mrs. K. One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour ; six or eight apples
Cook this with the app: pantry check, scaling, and the assistant.