Cream, Sago
From The handy dictionary of cookery, 1890
Serve as a dessert.
Presented as published in 1890. 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
368Calories
15 gProtein
25 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein15 g
Carbohydrates25 g
Fiber0.1 g
Sugars16 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol245 mg
Sodium170 mg
Potassium464 mg
Calcium348 mg
Iron1 mg
Magnesium37 mg
Phosphorus362 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 35. The excerpt below is the record exactly as published.
Cream, Sago. Jjoil a tablespoonful of .sago in half a pint of milk until it is transparent ; turn it out into a basin to cool. Beat up the yolk of an egg svith two tablespoon fuls of cream, and a tcaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.