Sago Jelly
From The "ideal" cookery book, 1902
Incomplete recipe.
Presented as published in 1902. 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
No method was recorded for this recipe.
Nutrition per serving
726Calories
0 gProtein
182 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories726 kcal
Protein0.3 g
Carbohydrates182 g
Fiber1.3 g
Sugars61 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium24 mg
Calcium50 mg
Iron2.3 mg
Magnesium8.7 mg
Phosphorus9.9 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 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
Folate5.7 mcg
Choline1.7 mg
Caffeine0 mg
Water725 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.
Sago Jelly. 5-oz. sago. ij-pints water. 2-oz. castor sugar, raspberry jam
Cook this with the app: pantry check, scaling, and the assistant.