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Sago Gruel
From The national course in home economics, 1917
Serves 1
A nourishing option.
Presented as published in 1917. 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
68Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein0 g
Carbohydrates17 g
Fiber0.2 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium6.8 mg
Calcium18 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 366. The excerpt below is the record exactly as published.
SAGO GRUEL. Take two tablespoonfuls of sago and add one pint of water
Cook this with the app: pantry check, scaling, and the assistant.