Sago Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
1429Calories
4 gProtein
369 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1429 kcal
Protein4.2 g
Carbohydrates369 g
Fiber20 g
Sugars201 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2 mg
Potassium1314 mg
Calcium103 mg
Iron3.4 mg
Magnesium59 mg
Phosphorus169 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate6.1 mcg
Choline51 mg
Caffeine0 mg
Water1265 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 11. The excerpt below is the record exactly as published.
Sago Pudding. One teacup of sago. Soak 2 hours in a qt. of water, then add a pinch of salt, 4 table- spoonfuls of sugar and 8 large apples quar- tered
Cook this with the app: pantry check, scaling, and the assistant.