vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
SAGO PUDDING
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
575Calories
22 gProtein
76 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein22 g
Carbohydrates76 g
Fiber0.3 g
Sugars53 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium266 mg
Potassium804 mg
Calcium641 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus593 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 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
Folate25 mcg
Choline234 mg
Caffeine0 mg
Water707 g
As published
This recipe was extracted from Recipes for the million (1891), page 190. The excerpt below is the record exactly as published.
SAGO PUDDING. — Wash an ounce of sago, soak it for an hour in half a pint of cold water ; strain ; put it into a saucepan with a pint of milk, and let it simmer till clear, stirring frequently. Let it cool a little. Beat together an egg and an ounce of moist sugar ; stir them into the saucepan ; pour into a greased pie-dish, grate a little nutmeg
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