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Sago Jelly
From The white ribbon cook book, 1894
Serves 4
Serve with or without custard around it.
Presented as published in 1894. 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
536Calories
3 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein3.2 g
Carbohydrates136 g
Fiber10 g
Sugars89 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.1 mg
Potassium629 mg
Calcium87 mg
Iron2.9 mg
Magnesium31 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline18 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 121. The excerpt below is the record exactly as published.
Sago Jelly — Two lbs. picked red currants, 1 pint cold water, i^ lb. white sugar, a cupful of sago
Cook this with the app: pantry check, scaling, and the assistant.