vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sago Pudding
From The new practical housekeeping, 1890
Serves 2
Serve with Sago Sauce.
Presented as published in 1890. 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
612Calories
5 gProtein
158 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein4.6 g
Carbohydrates158 g
Fiber8.1 g
Sugars73 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium42 mg
Potassium933 mg
Calcium133 mg
Iron3.5 mg
Magnesium51 mg
Phosphorus127 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline14 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 483. The excerpt below is the record exactly as published.
Sago Pudding. — Soak cup sago in pint water on back of stove and after an hour place where it will simmer another- hour ; stew cup raisins and quarter cup thinly-sliced citron in a little water an hour and a half and just before serving mix with the sago, adding grated rind and juice of a lemon, and juice of an orange, if wished
Cook this with the app: pantry check, scaling, and the assistant.