Sago Pudding
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
984Calories
51 gProtein
92 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories984 kcal
Protein51 g
Carbohydrates92 g
Fiber0.3 g
Sugars61 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium584 mg
Potassium1674 mg
Calcium1291 mg
Iron3.2 mg
Magnesium134 mg
Phosphorus1284 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate72 mcg
Choline615 mg
Caffeine0 mg
Water977 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 48. The excerpt below is the record exactly as published.
Sago Pudding. — 1 quart milk, 4 table¬ spoons sago boiled in the milk till soft; set dish in kettle of hot water, and let sago swell gradually. Beat up 3 eggs, and stir into cooked milk and sago; salt and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.