Sago Jelly

Name: Sago Jelly
Ingredients: ½ lb. prunes or other dried fruit; 1 bay leaf; a few cloves; 2 oz. sago; a few drops of cochineal; almond and caramel essence; a little diluted corn or potato flour

From The victory cookery book, 1918

This method can be used with any kind of fruit or fruit juice.

Presented as published in 1918. 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

935Calories

1 gProtein

238 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories935 kcal

Protein0.9 g

Carbohydrates238 g

Fiber4.3 g

Sugars185 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium223 mg

Potassium136 mg

Calcium56 mg

Iron1.5 mg

Magnesium10 mg

Phosphorus16 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A3.8 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.2 mcg

Choline5.7 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 51. The excerpt below is the record exactly as published.

Sago Jelly Materials —% Ib. prunes or other dried fruit, 1 bay leaf, a few cloves, 2 oz. sago, a few drops of cochineal, almond and caramel essence, a little diluted corn or potato flour

Cook this with the app: pantry check, scaling, and the assistant.