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Sago Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
A good preparation for the sick room.
Presented as published in 1882. 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
41Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.3 g
Carbohydrates11 g
Fiber0.8 g
Sugars0.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium38 mg
Calcium15 mg
Iron0.3 mg
Magnesium4.5 mg
Phosphorus4.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 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
Folate3.1 mcg
Choline1.4 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 35. The excerpt below is the record exactly as published.
SAGO JELLY. Take four table-spoonfuls of sago, i quart water, the juice and rind of i lemon, and enough sugar to render it agreeable
Cook this with the app: pantry check, scaling, and the assistant.