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Sago Gruel
From Superior cook book, 1905
Serves 4
Can be made with milk instead of water for more nourishment.
Presented as published in 1905. 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
51Calories
0 gProtein
9 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein0.2 g
Carbohydrates9.2 g
Fiber0 g
Sugars6.9 g
Total Fat1.6 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol5.6 mg
Sodium10 mg
Potassium11 mg
Calcium15 mg
Iron0 mg
Magnesium3.2 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.3 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 131. The excerpt below is the record exactly as published.
wo quarts of cold water, ])ring to l)oiling point and simmer gently until reduced to one quart. Strain ami add a (piarter ol' a teaspoonful of salt, and stand at once in a cold place. This is to l)e used with milk in proportions of one-third l)arley water to two-thirds milk. Sago Gruel. Put one tablespoonful of sago into one cpiart of cold water. Soak for half an lioui'. ('ook gently for thirtv minutes, and strain through a fine sieve. If this is to be served warm ]uit into the serving-bowl a block of sugar, two tahlespoonfuls of whijjped ci'eam, and just the suspicion of the grated yellow rind of a lemon
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