vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creamed Sago
From The art of cookery, 1899
Serves 2
Dust with mace or nutmeg and serve cold.
Presented as published in 1899. 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
406Calories
7 gProtein
84 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein6.6 g
Carbohydrates84 g
Fiber0.3 g
Sugars52 g
Total Fat5.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol187 mg
Sodium658 mg
Potassium86 mg
Calcium46 mg
Iron1.5 mg
Magnesium7.5 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate25 mcg
Choline149 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 107. The excerpt below is the record exactly as published.
Creamed Sago. — To two cups of boiling milk add half a cup of sago by sprinkling in slowly and stirring it smooth. Add half a teaspoonful of salt and half a cup of sugar, and cook gently fifteen or twenty minutes. Beat the whites of two eggs to a stiff froth and put -in a china bowl or dish. Beat the yolks with a tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.