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Sago
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
471Calories
16 gProtein
67 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein16 g
Carbohydrates67 g
Fiber0.5 g
Sugars25 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium737 mg
Calcium609 mg
Iron0.8 mg
Magnesium58 mg
Phosphorus496 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate2 mcg
Choline87 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 302. The excerpt below is the record exactly as published.
a teacupful of the large kind of Sago, and steep it for three hours in water. (Two hours is enough for small Sago.) Drain off the water, and put the Sago into a stewpan with one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.