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Milk Sago
From Cassell's dictionary of cookery, 1892
Serves 2
Nutritious dish for invalids and children. Cost: about 6d. per quart.
Presented as published in 1892. 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
337Calories
16 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein16 g
Carbohydrates34 g
Fiber0.1 g
Sugars24 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium732 mg
Calcium602 mg
Iron0.2 mg
Magnesium58 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.5 mcg
Choline87 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 925. The excerpt below is the record exactly as published.
Milk Sago. — Boil slowly for half an hour a tea-cupful of sago in a quart of new milk
Cook this with the app: pantry check, scaling, and the assistant.