Sago Pudding
From Luncheons, breakfasts, simple dinners and carving, 1905
Follow the recipe for apple and tapioca.
Presented as published in 1905. 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
631Calories
1 gProtein
158 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein0.8 g
Carbohydrates158 g
Fiber3.7 g
Sugars23 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium179 mg
Calcium39 mg
Iron2.5 mg
Magnesium8.7 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.1 mcg
Choline7.9 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.
Sago Pudding — This pudding is made the same as tapioca. Apple sagO' pudding is very nice
Cook this with the app: pantry check, scaling, and the assistant.