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Sago Milk
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about an hour to boil the sago with the milk. Sufficient for one person.
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
619Calories
32 gProtein
54 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein32 g
Carbohydrates54 g
Fiber0.1 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium370 mg
Potassium1463 mg
Calcium1201 mg
Iron0.2 mg
Magnesium116 mg
Phosphorus985 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0.4 mcg
Choline174 mg
Caffeine0 mg
Water860 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1637. The excerpt below is the record exactly as published.
Sago Milk. — Soak a large table-spoonful of sago in water for an hour, then boil it in fresh water for two or three minutes. Pour the liquor off, and substitute for it a quart of new milk
Cook this with the app: pantry check, scaling, and the assistant.