vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Sago or Tapioca Pudding
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
376Calories
11 gProtein
60 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein11 g
Carbohydrates60 g
Fiber0.5 g
Sugars17 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium908 mg
Potassium493 mg
Calcium415 mg
Iron0.8 mg
Magnesium41 mg
Phosphorus332 mg
Zinc1.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate2 mcg
Choline58 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 321. The excerpt below is the record exactly as published.
Boiled Sago or Tapioca Pudding. Wash a cupful of sago or tapioca, and soak it over night in two cupfuls of cold water. In the morning pour off the water, and put the tapioca into the double- boiler. Add a generous quart of milk and one teaspoon- ful of sa
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