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Sago Apple Pudding
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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
193Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein0.5 g
Carbohydrates50 g
Fiber2.6 g
Sugars23 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium165 mg
Calcium30 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline6.4 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 258. The excerpt below is the record exactly as published.
SAGO APPLE PUDDING. One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour ; six or eight apples pared and cored, or quartered, and steamed tender and put in the pudding-dish ; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples ; bake one hour. This is good hot, with butter and sugar
Cook this with the app: pantry check, scaling, and the assistant.