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Sago Jelly
From Original White House Cookbook, 1887
Serves 1
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
694Calories
8 gProtein
146 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein8.4 g
Carbohydrates146 g
Fiber1.4 g
Sugars17 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium96 mg
Potassium390 mg
Calcium337 mg
Iron2.4 mg
Magnesium31 mg
Phosphorus262 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate6.1 mcg
Choline46 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 326. The excerpt below is the record exactly as published.
SAGO JELLY. Made the same as tapioca. If seasoning is not advisable, the sago may be boiled in milk, instead of water
Cook this with the app: pantry check, scaling, and the assistant.