Baked Apple Sago
From 365 tasty dishes, 1906
Serve hot or cold with cream or custard.
Presented as published in 1906. 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
944Calories
0 gProtein
239 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein0.5 g
Carbohydrates239 g
Fiber4 g
Sugars106 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium47 mg
Calcium103 mg
Iron2.9 mg
Magnesium12 mg
Phosphorus14 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.4 mcg
Choline2.4 mg
Caffeine0 mg
Water726 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 54. The excerpt below is the record exactly as published.
Baked Apple Sago. Wash and soak i cupful of sago over night. Drain and boil until clear in 3 cup- fuls of water. Add ^ a cupful of sugar, a few drops of cinnamon extract or a small piece .of stick cinnamon and pour over a dish of cored and pared apples. Bake in a moderate oven until the apples are tender. Whip the whites of a eggs
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