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Sago and Rice Pudding
From A year's cookery, 1880
Serves 4
Presented as published in 1880. 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
149Calories
2 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein1.6 g
Carbohydrates35 g
Fiber0.5 g
Sugars0.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium28 mg
Calcium10 mg
Iron1.3 mg
Magnesium5.7 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate52 mcg
Choline1.5 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 251. The excerpt below is the record exactly as published.
Sago and Rice Pudding. Rolled. Dry Toast. Browu and White Bread and Butter. Potatoes. Cauliflower. Rothe Griitze. Plum Porridge. Cheese. Marketing. For the Day.— Materials for a Salad ; about three pounds of Hake, cut from the middle of the fish ; four or five pounds of the Neck or Loin of Yeal (February 25th) ; Potatoes ; Cauliflower. For To-morrow.— Two Lambs’ Sweetbreads ; half a pound of Bacon (January 3rd) ; four ripe Tomatoes ; Mustard and Cress ; Muffins (January 29th). Breakfast.— Boiled Eggs (January 5th) ; Potted Grouse (January 7tli) ; Plum Porridge (August 31st). Luncheon. — Mutton, served yesterday; Salad (March 13th). Sago and Rice Pudding. — Take half sago and half rice
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