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Cream Sago Pudding
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
803Calories
5 gProtein
53 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein5.4 g
Carbohydrates53 g
Fiber0.1 g
Sugars36 g
Total Fat60 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol229 mg
Sodium59 mg
Potassium207 mg
Calcium113 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus127 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8.3 mcg
Choline49 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 47. The excerpt below is the record exactly as published.
CREAM SAGO PUDDING Sago, % cup. Sugar, 1 cup. Milk or cream, 1 quart. Eggs, 2. Lemon flavoring.
Cook this with the app: pantry check, scaling, and the assistant.