Sago
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
1120Calories
15 gProtein
256 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1120 kcal
Protein15 g
Carbohydrates256 g
Fiber2.3 g
Sugars3.1 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium15 mg
Potassium343 mg
Calcium26 mg
Iron68 mg
Magnesium55 mg
Phosphorus295 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate71 mcg
Choline15 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 31. The excerpt below is the record exactly as published.
SAGO. Take two ounces and a half of pearl sago, washed clean. Take one quart of new milk, let it commence boiling, then stir in the sago. Let it boil four or five minutes, stir- ring constantly. Then take it off, and sweeten with loaf sugar. When cool stir in half a pint of rice, cream, and season with vanilla
Cook this with the app: pantry check, scaling, and the assistant.