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Bread, Sago
From Consult me, 1902
Serves 30
Follow usual bread-making methods.
Presented as published in 1902. 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
886Calories
23 gProtein
191 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories886 kcal
Protein23 g
Carbohydrates191 g
Fiber0.5 g
Sugars1 g
Total Fat3.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium300 mg
Calcium48 mg
Iron12 mg
Magnesium58 mg
Phosphorus236 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate359 mcg
Choline0.6 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 87. The excerpt below is the record exactly as published.
BREAD, SAGO. — Boil two lbs. of sago in three pints of water until re- duced to a quart, then mix with it half a pint of yeast, and pour the mixture into fourteen lbs. of flour
Cook this with the app: pantry check, scaling, and the assistant.