Sago and Currant Mould
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
6509Calories
210 gProtein
966 gCarbs
227 gFat
Full nutrition (34 nutrients)
Calories6509 kcal
Protein210 g
Carbohydrates966 g
Fiber6.1 g
Sugars384 g
Total Fat227 g
Saturated Fat118 g
Monounsaturated Fat44 g
Polyunsaturated Fat7 g
Omega-30.8 g
Cholesterol827 mg
Sodium2420 mg
Potassium9859 mg
Calcium7980 mg
Iron12 mg
Magnesium782 mg
Phosphorus6502 mg
Zinc28 mg
Copper0.3 mg
Manganese1 mg
Vitamin D61 mcg
Vitamin C154 mg
Vitamin A2038 mcg
Vitamin E4 mg
Vitamin K0 mcg
Vitamin B64 mg
Vitamin B1234 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)8.8 mg
Niacin (B3)6.9 mg
Folate27 mcg
Choline1136 mg
Caffeine0 mg
Water5731 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 10. The excerpt below is the record exactly as published.
Sago and Currant Mould. 24 oz. sago. 2 oz. sugar. 13 pints milk. 3 oz. currants. 1 oz. butter. Lemon, or other flavouring.
Cook this with the app: pantry check, scaling, and the assistant.