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Sago
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
495Calories
16 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein16 g
Carbohydrates73 g
Fiber0.5 g
Sugars25 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium737 mg
Calcium611 mg
Iron0.9 mg
Magnesium59 mg
Phosphorus496 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate2.3 mcg
Choline87 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 100. The excerpt below is the record exactly as published.
Sago. Four ounces of sago, and one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.