vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Norwegian Rugrod
From Mrs. Roundell's Practical cookery book, 1898
Serves 5
Serve with milk or cream.
Presented as published in 1898. 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
487Calories
1 gProtein
112 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein1.4 g
Carbohydrates112 g
Fiber1.5 g
Sugars20 g
Total Fat4 g
Saturated Fat0.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium297 mg
Calcium62 mg
Iron2.1 mg
Magnesium33 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate37 mcg
Choline4 mg
Caffeine0 mg
Water517 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 384. The excerpt below is the record exactly as published.
Norwegian Rugrod. — Put three and a half pints of cran- berry juice into an enamelled pan with two pints of water, sugar, and some blanched and chopped almonds. Bring it to the boil> and then stir in a pound of fine sago
Cook this with the app: pantry check, scaling, and the assistant.