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Sago, Cream, and Extract of Beef

Name: Sago, Cream, and Extract of Beef
Yield: 3 servings
Ingredients: Two ounces of sago; one-half pint of water; one-half pint of cream; yolks of four eggs; one quart of beef tea

From The century cook book, 1894

Serves 3

Useful in cases of lingering convalescence after acute disease.

Presented as published in 1894. 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

558Calories

12 gProtein

20 gCarbs

47 gFat

Full nutrition (33 nutrients)

Calories558 kcal

Protein12 g

Carbohydrates20 g

Fiber0.2 g

Sugars0.6 g

Total Fat47 g

Saturated Fat16 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0 g

Cholesterol80 mg

Sodium19 mg

Potassium79 mg

Calcium54 mg

Iron0.3 mg

Magnesium5.6 mg

Phosphorus46 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.8 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate0.8 mcg

Choline0.2 mg

Caffeine0 mg

Water161 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 106. The excerpt below is the record exactly as published.

Sago, Cream, and Extract of Beef. Two ounces of sago, one-half pint of water, one-half pint of cream, yolks of four eggs, one quart of beef tea

Cook this with the app: pantry check, scaling, and the assistant.