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Peach Sago
From Handbook of practical cookery, 1886
Serves 3
Presented as published in 1886. 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
466Calories
2 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein2 g
Carbohydrates116 g
Fiber3.8 g
Sugars48 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium259 mg
Calcium28 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A49 mcg
Vitamin E0 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate15 mcg
Choline0.9 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 105. The excerpt below is the record exactly as published.
Peach Sago. — One quart of peaches, one half pound of sago, three ounces of sugar, one pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.