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Rhubarb Sago Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Serve hot with cream and sugar.
Presented as published in 1907. 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
121Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein0.4 g
Carbohydrates30 g
Fiber0.9 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1624 mg
Potassium129 mg
Calcium41 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus7.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline3.6 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.
Rhubarb Sago Pudding Cook slowly "V^ cup sago and 1 qt water until clear, then add 1 scant cup sliced rhubarb, pinch salt, V2 cup sugar and small piece ginger root
Cook this with the app: pantry check, scaling, and the assistant.