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Sago Cream
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
397Calories
10 gProtein
12 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein10 g
Carbohydrates12 g
Fiber0.1 g
Sugars0.6 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol328 mg
Sodium112 mg
Potassium169 mg
Calcium88 mg
Iron1.3 mg
Magnesium13 mg
Phosphorus177 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate32 mcg
Choline196 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 147. The excerpt below is the record exactly as published.
Sago Cream— Ingredients —- pt. of boiling cream, 1 qt. of beef tea, I oz. of sago, 1 gill water, and the yolks of 4 fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.