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Sago and Rhubarb Pudding
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
593Calories
1 gProtein
148 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein1.2 g
Carbohydrates148 g
Fiber3.1 g
Sugars47 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.6 mg
Potassium341 mg
Calcium124 mg
Iron2.1 mg
Magnesium16 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A5.7 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline8.3 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 122. The excerpt below is the record exactly as published.
Sagfo and Rhubarb Pudding:. i lb. Ehubarb, 6 oz. Sugar, i lb. Sago, 2 teacups Water
Cook this with the app: pantry check, scaling, and the assistant.