vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sago Gruel
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
34Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein0 g
Carbohydrates8.4 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium5.8 mg
Calcium16 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus0.7 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
Folate0.4 mcg
Choline0.1 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 152. The excerpt below is the record exactly as published.
Sago Gruel. Two table-spoonfuls of sago, and one quart of water
Cook this with the app: pantry check, scaling, and the assistant.