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Sago Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
To be eaten with sugar and cream.
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
579Calories
2 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein1.6 g
Carbohydrates149 g
Fiber7.7 g
Sugars70 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.9 mg
Potassium495 mg
Calcium42 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate3 mcg
Choline19 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 122. The excerpt below is the record exactly as published.
SAGO PUDDING. Soak I cup of sago in warm water imtil it is all swelled alike. Add water as it thickens, keeping it warm on the back of the stove. When all is swelled peel 6 sour apples, core them, put them in COOKING DIVISION. 34/ the sago, sprinkle some sugar
Cook this with the app: pantry check, scaling, and the assistant.