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Sago Jelly
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
70Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein0.4 g
Carbohydrates19 g
Fiber2.7 g
Sugars7.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.8 mg
Potassium44 mg
Calcium43 mg
Iron0.4 mg
Magnesium6.2 mg
Phosphorus3.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline2.2 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 209. The excerpt below is the record exactly as published.
four tablespoonfuls of sago, the juice and rind of one lemon, and a quart of water. Sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.