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Sago
From A year's cookery, 1880
Serves 2
If liked, a little orange or lemon-rind may be boiled with the sago.
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
76Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein0 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium16 mg
Calcium9.2 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.7 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 165. The excerpt below is the record exactly as published.
Sago. — Soak a table-spoonful of sago for a couple of hours, to take away the earthy taste. If there is not time for this it may be dis¬ pensed with. Boil it in a pint of water, stirring it all the time, till it is quite transparent. Pour it into a basin, sweeten it with sugar, and flavour it with brandy or wine, if approved
Cook this with the app: pantry check, scaling, and the assistant.