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Orange Sago Mold
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
387Calories
1 gProtein
96 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein1.1 g
Carbohydrates96 g
Fiber0.3 g
Sugars61 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium234 mg
Calcium30 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate37 mcg
Choline0.5 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 47. The excerpt below is the record exactly as published.
ORANGE SAGO MOLD Sago, % cup. Sugar, 1/2 cup. Orange juice, 1 cup. Water, 3 cups.
Cook this with the app: pantry check, scaling, and the assistant.