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Sago Pudding, Boiled

Name: Sago Pudding, Boiled
Yield: 1 servings
Ingredients: a pint of milk; the thin rind of half a lemon; three table-spoonfuls of well-washed sago; two table-spoonfuls of sugar; two well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 1

Presented as published in 1892. 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

634Calories

29 gProtein

74 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein29 g

Carbohydrates74 g

Fiber0.3 g

Sugars50 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium328 mg

Potassium873 mg

Calcium661 mg

Iron2.2 mg

Magnesium70 mg

Phosphorus692 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate48 mcg

Choline381 mg

Caffeine0 mg

Water509 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1638. The excerpt below is the record exactly as published.

Sago Pudding, Boiled.— Put a pint of milk into a saucepan with the thin rind of half a lemon, and let it simmer gently until it is pleasantly flavoured. .Strain it, mix with it three table-spoonfuls of well-washed sago and two table-spoonfuls of sugar, and then boil the mixture, stirring gently till it is thick and smooth. Let it cool, then add two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.