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Sago Jelly
From The white ribbon cook book, 1894
Serves 6
Serve with a little cream.
Presented as published in 1894. 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
272Calories
3 gProtein
66 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein2.5 g
Carbohydrates66 g
Fiber1.1 g
Sugars32 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium974 mg
Calcium94 mg
Iron1.4 mg
Magnesium95 mg
Phosphorus84 mg
Zinc1.1 mg
Copper0.1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate8.4 mcg
Choline0.3 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 131. The excerpt below is the record exactly as published.
Sago Jelly — Boil a teacupful of sago in 4 pints of water until quite thick; when. cold add a pint of raspberry juice pressed from fresh fruit, or half the quantity of raspberry syrup; add enough white sugar to sweeten to the taste
Cook this with the app: pantry check, scaling, and the assistant.