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Sago Pudding
From The New century cook book, 1899
Serves 4
Simple and nice.
Presented as published in 1899. 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
483Calories
1 gProtein
123 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein0.6 g
Carbohydrates123 g
Fiber2.9 g
Sugars70 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.2 mg
Potassium172 mg
Calcium28 mg
Iron1 mg
Magnesium10 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 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
Folate2.3 mcg
Choline6.8 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 128. The excerpt below is the record exactly as published.
Sago Pudding. Half pound of sago, four good sized sour apples, one cup of sugar, soak the sago in a quart of water for two hours, place it over a slow fire to cook, stirring it until it is clear, take off and add the sugar and a pinch of salt
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