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Saco Jelly-Pudding
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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
164Calories
0 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein0.1 g
Carbohydrates41 g
Fiber0.4 g
Sugars8.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2436 mg
Potassium9.3 mg
Calcium20 mg
Iron0.6 mg
Magnesium4.1 mg
Phosphorus2.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 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
Folate1.7 mcg
Choline0.6 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 321. The excerpt below is the record exactly as published.
Saco JELLY-puDpDING.—Wash thoroughly one tea-cup of sago, cook it in three pints of water fifteen or twenty minutes, till perfectly clear, add a very little salt; stir in half a jelly-glass of currant, grape or other jelly and two spoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.