Sago Fruit Mold
From Science of food & cookery, 1921
Presented as published in 1921. 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
775Calories
0 gProtein
198 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein0.1 g
Carbohydrates198 g
Fiber0.7 g
Sugars131 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium46 mg
Calcium20 mg
Iron1.6 mg
Magnesium2.2 mg
Phosphorus5.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline0.9 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 114. The excerpt below is the record exactly as published.
SAGO FRUIT MOLD i cup strawberry or blackberry l/2 cup water juice (sweetened) YJ cup sugar Ys cup sago
Cook this with the app: pantry check, scaling, and the assistant.