Sago Cream
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1583Calories
64 gProtein
207 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1583 kcal
Protein64 g
Carbohydrates207 g
Fiber1.4 g
Sugars78 g
Total Fat66 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol1078 mg
Sodium747 mg
Potassium1827 mg
Calcium1386 mg
Iron6.8 mg
Magnesium153 mg
Phosphorus1493 mg
Zinc7.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A712 mcg
Vitamin E3.1 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.2 mg
Folate124 mcg
Choline910 mg
Caffeine0 mg
Water1541 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 9. The excerpt below is the record exactly as published.
sago-cream soak a cupful of sago in two cups of cold water till it takes up all the water. Scald a quart of milk and stir the sago into it. Remove from the fire to do it. When almost cold beat it all up from the bottom, stir in two tablespoonfuls of sugar creamed with one of butter and the yolks of five eggs
Cook this with the app: pantry check, scaling, and the assistant.