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Sago Jelly
From Cassell's dictionary of cookery, 1892
Serves 8
This jelly can be served as a dessert.
Presented as published in 1892. 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
203Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein0.1 g
Carbohydrates50 g
Fiber0.5 g
Sugars1.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium9.2 mg
Calcium20 mg
Iron0.9 mg
Magnesium3.5 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1635. The excerpt below is the record exactly as published.
Sago Jelly. — Take one pound of sago and five pints of water
Cook this with the app: pantry check, scaling, and the assistant.