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Sago Jelly
From Temperance cook book, 1887
Serves 3
Pour into molds and serve with fruit juice.
Presented as published in 1887. 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
492Calories
4 gProtein
119 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein3.8 g
Carbohydrates119 g
Fiber2.8 g
Sugars68 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium541 mg
Potassium78 mg
Calcium158 mg
Iron16 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate67 mcg
Choline6.9 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 143. The excerpt below is the record exactly as published.
SAGO JELLY. Soak five tablespoonfuls sago in half a pint of cold water thir- ty minutes, then add one cup of sugar and two tablespoonfuls of lemon juice; pour over three cups boiling water
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