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Sago and Apples
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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
255Calories
1 gProtein
66 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein0.8 g
Carbohydrates66 g
Fiber3.8 g
Sugars34 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium246 mg
Calcium24 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline9.5 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 170. The excerpt below is the record exactly as published.
Sago and Apples. — Six apples, one quarter pound sago, two table-spoonfuls sugar, one pint and a quarter cold water
Cook this with the app: pantry check, scaling, and the assistant.