Sago Cream
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1299Calories
21 gProtein
82 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories1299 kcal
Protein21 g
Carbohydrates82 g
Fiber0.5 g
Sugars25 g
Total Fat99 g
Saturated Fat57 g
Monounsaturated Fat21 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol300 mg
Sodium234 mg
Potassium964 mg
Calcium754 mg
Iron0.9 mg
Magnesium73 mg
Phosphorus630 mg
Zinc2.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate2.3 mcg
Choline87 mg
Caffeine0 mg
Water572 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 44. The excerpt below is the record exactly as published.
Sago Cream 2 oz. fine sago or tapioca, some ratafia biscuits, 1 pint milk, almond essence, sherry, pistachios. | pint cream
Cook this with the app: pantry check, scaling, and the assistant.