vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sago Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Serve hot.
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
188Calories
4 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein3.9 g
Carbohydrates40 g
Fiber0.2 g
Sugars18 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium26 mg
Calcium15 mg
Iron0.7 mg
Magnesium2.3 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.8 mcg
Choline49 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.
Sago Pudding Put 3 pts rich milk in a double boiler, add 1 cup sago and let cook till clear. Remove from fire, add beaten yolks of 2 eggs, V2 cup sugar, and flavor with lemon or vanilla, or a little of both. Pour into a well buttered baking dish and bake about % hour. When done cover with a meringue made of the whites of 2 eggs and a little powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.