vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sago Cream
From San Rafael cook book, 1906, 1906
Serves 3
Some use pearl tapioca and cook it the same way.
Presented as published in 1906. 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
598Calories
13 gProtein
105 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein13 g
Carbohydrates105 g
Fiber0.2 g
Sugars83 g
Total Fat15 g
Saturated Fat7.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol223 mg
Sodium133 mg
Potassium510 mg
Calcium427 mg
Iron0.9 mg
Magnesium40 mg
Phosphorus396 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline198 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.
SAGO CREAM— Mrs. W. F. Jones. Cook % cup of sago in 1 quart of milk until clear. Then add 1 cup of sugar and the yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.