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Sago and Apple Pudding
From Buckeye cookery, 1892
Serves 3
Serve with sauce.
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
447Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein1.1 g
Carbohydrates117 g
Fiber5.7 g
Sugars103 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium334 mg
Calcium38 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0.2 mcg
Choline12 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 133. The excerpt below is the record exactly as published.
Saco AND APPLE PupDING. Pe Pare six apples and punch out the cores, fill holes with cinnamon and sugar, using two tea-spoons cinnamon to a cup of sugar; take aS milk, and one tea- “spoon corn-starch ; flavor with lemon. \ When . - eold, pour over the rice- balls half an hour before serving. This is PUDDINGS AND SAUCES. 239 “one table-spoon sago to each apple, wash it thoroughly and let soak an hour in water
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