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Red Raspberry Sago
From The home cook book, 1905
Serves 4
Serve with sugar and cream.
Presented as published in 1905. 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
136Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein0.1 g
Carbohydrates34 g
Fiber0.3 g
Sugars1.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.5 mg
Potassium4.2 mg
Calcium13 mg
Iron0.6 mg
Magnesium2.2 mg
Phosphorus2.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.5 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 153. The excerpt below is the record exactly as published.
RED RASPBERRY SAGO Wash half a pint of sago, cover with a pint and a half of cold water, soak an hour, and then cook in a double-boiler till the sago is clear and transparent. Have carefully looked over red raspberries
Cook this with the app: pantry check, scaling, and the assistant.