vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
English Sago Pudding
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
665Calories
17 gProtein
116 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein17 g
Carbohydrates116 g
Fiber0.3 g
Sugars84 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol246 mg
Sodium197 mg
Potassium566 mg
Calcium437 mg
Iron1.5 mg
Magnesium46 mg
Phosphorus432 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline205 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 194. The excerpt below is the record exactly as published.
ENGLISH SAGO PUDDING. Three-quarters of a cupful of pearl sago washed and put into one quart of milk; let it stand on the heater until the sago has well swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar and one teaspoonful of vanilla. When cool, add the well-beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.