Lemon Sago
From Hilda's diary of a Cape housekeeper, 1902
Presented as published in 1902. 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
87Calories
3 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein3.3 g
Carbohydrates28 g
Fiber8.4 g
Sugars7.5 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6 mg
Potassium414 mg
Calcium78 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 74. The excerpt below is the record exactly as published.
half a teacupful of boiling water, 6 ozs. sifted or rolled sugar, some grated orange-peel, i tumbler of white wine, the juice of 6 oranges (strained), i breakfast-cup of cream. The wine, gelatine, and sugar are first boiled together, and the orange-juice added when boiling. It is then removed from the fire. When it is nearly cold, but before it stiffens, add the cream beaten to a stiff froth, then pour it into a wetted porcelain mould to cool. Lemon Sago. — One of the Army Nursing Sisters, Sister O’Ryan, gave me this recipe for lemon sago. Take half a 182 SAG-O AND PONTAC SHAPE Az^g. teacupful of sago and 2 teacupfuls of boiling water. Stir over the fire till clear ; if too thick add a little more water. Add the juice of 2 lemons and the grated rind, and sweeten with golden syrup. Garnish the mould with slices of lemon
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Cook this with the app: pantry check, scaling, and the assistant.