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Sago Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Serve with sweetened cream flavored with vanilla.
Presented as published in 1907. 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
651Calories
6 gProtein
154 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories651 kcal
Protein5.8 g
Carbohydrates154 g
Fiber4.5 g
Sugars62 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium813 mg
Potassium118 mg
Calcium239 mg
Iron25 mg
Magnesium23 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate100 mcg
Choline12 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 77. The excerpt below is the record exactly as published.
SAGO PUDDIXG. Mrs. Janie S. Pebbles. To three pints boiling water add one cup of sago. Boil until the sago is transparent, then add one cup sugar ; let cook a few minutes then add four table- spoons sour jelly (currant is best), stir until dissolved; take from the fire and add one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.