Sago Pudding (American)
From The St. Mungo cookery book, 1904
Recipe by Mrs. Chas. Mark.
Presented as published in 1904. 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
1060Calories
13 gProtein
235 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1060 kcal
Protein13 g
Carbohydrates235 g
Fiber0.3 g
Sugars203 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium150 mg
Calcium66 mg
Iron2.5 mg
Magnesium13 mg
Phosphorus201 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline294 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 42. The excerpt below is the record exactly as published.
SAGO PUDDING (American). 4 tablespoonfuls sago. i cup sugar. I quart sweet milk. Yolks of 2 eggs J teaspoonful vanilla.
Cook this with the app: pantry check, scaling, and the assistant.