Peach Sago
From 365 tasty dishes, 1906
Any fruit can be used.
Presented as published in 1906. 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
680Calories
8 gProtein
159 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein7.5 g
Carbohydrates159 g
Fiber5.5 g
Sugars52 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium133 mg
Calcium311 mg
Iron32 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline13 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 40. The excerpt below is the record exactly as published.
pint of boiling water, i tablespoonful of 143 Scptcftibct* corn-starch, i tablespoonful of butter, }i of a cupful of sugar and ^ of a teaspoonful of salt. Boil until clear, add 4 bananas rubbed through a sieve, stir and boil a moment longer, then pour over thin crisp toast. 15.— Peach Sago. Wash ^ of a cupful of sago and let soak for several hours or over night. Drain, cover with i pint of boiling water and sim- mer gently until the sago is clear. Sweeten with j^ of a cupful of sugar, add a pinch of salt and pour over cut peaches
Cook this with the app: pantry check, scaling, and the assistant.