vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Raspberry Sago
From The home cook book, 1905
Serves 4
Other fruits like pineapple and peaches can be used similarly.
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
138Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein0.1 g
Carbohydrates34 g
Fiber0.5 g
Sugars1.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.6 mg
Potassium11 mg
Calcium14 mg
Iron0.6 mg
Magnesium3 mg
Phosphorus3.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.2 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
Folate2.6 mcg
Choline0.5 mg
Caffeine0 mg
Water185 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 half filling a glass dish. When the sago is cool, almost cold, pour it over the raspberries, and set away to cool. Serve with sugar and cream
Cook this with the app: pantry check, scaling, and the assistant.