Sago Pudding
From The doctors' cookery book, 1938
Presented as published in 1938. 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
624Calories
0 gProtein
157 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein0.2 g
Carbohydrates157 g
Fiber1 g
Sugars60 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium14 mg
Calcium23 mg
Iron1.8 mg
Magnesium1.3 mg
Phosphorus7.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 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
Folate4.5 mcg
Choline1.4 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 10. The excerpt below is the record exactly as published.
SAGO PUDDING 4 oz. sago 4 pt. milk + pt. water 2 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.