vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Royal Sago Pudding
From Original White House Cookbook, 1887
Serves 3
Use small white sago (pearl) for best results.
Presented as published in 1887. 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
589Calories
11 gProtein
116 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein11 g
Carbohydrates116 g
Fiber0.3 g
Sugars84 g
Total Fat18 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol60 mg
Sodium125 mg
Potassium495 mg
Calcium409 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus333 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate1.5 mcg
Choline58 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 258. The excerpt below is the record exactly as published.
ROYAL SAGO PUDDING. Theee-quartees of a cupful of sago washed and put into one quart of milk ; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well swelled. While hot, put in two table- spoonfuls of butter with one cupful of white sugar and flavoring. When cool, add the well-beaten yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.