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Sago Pudding

Name: Sago Pudding
Yield: 1 servings
Ingredients: Two ounces of sago; one pint of milk; two table-spoonfuls of sugar; one egg; one half ounce of dripping

From Handbook of practical cookery, 1886

Serves 1

Presented as published in 1886. 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

791Calories

22 gProtein

98 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories791 kcal

Protein22 g

Carbohydrates98 g

Fiber0.5 g

Sugars51 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol259 mg

Sodium257 mg

Potassium807 mg

Calcium639 mg

Iron1.8 mg

Magnesium65 mg

Phosphorus595 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.4 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate26 mcg

Choline252 mg

Caffeine0 mg

Water474 g

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 169. The excerpt below is the record exactly as published.

Sago Pudding. — Two ounces of sago, one pint of milk, two table-spoonfuls of sugar, one egg, one half ounce of dripping

Cook this with the app: pantry check, scaling, and the assistant.