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Rhubarb and Sago Mould
From Cookery for every household, 1914
Serves 1
Fine tapioca may be used instead of sago.
Presented as published in 1914. 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
626Calories
4 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein4.2 g
Carbohydrates156 g
Fiber8.7 g
Sugars92 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium20 mg
Potassium1315 mg
Calcium403 mg
Iron1.9 mg
Magnesium56 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A23 mcg
Vitamin E1.2 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate34 mcg
Choline28 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 703. The excerpt below is the record exactly as published.
Rhubarb and Sago Mould 1 lb. rhubarb. 3 oz. sugar. 1 pt. water. Flavouring. 2 oz. fine sago
Cook this with the app: pantry check, scaling, and the assistant.