vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Sago Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 2
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
864Calories
19 gProtein
165 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein19 g
Carbohydrates165 g
Fiber0.7 g
Sugars100 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol560 mg
Sodium219 mg
Potassium236 mg
Calcium116 mg
Iron3.9 mg
Magnesium21 mg
Phosphorus315 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A244 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate74 mcg
Choline444 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 88. The excerpt below is the record exactly as published.
ICED SAGO PUDDING. 1 small cupful sago Vanilla 1 qt. milk 6 or 8 eggs Sugar
Cook this with the app: pantry check, scaling, and the assistant.