Sago Pudding
From Evans' recipe cookery book, 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
417Calories
0 gProtein
103 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein0.2 g
Carbohydrates103 g
Fiber1.1 g
Sugars5.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium20 mg
Calcium38 mg
Iron1.8 mg
Magnesium6 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5 mcg
Choline1.8 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 24. The excerpt below is the record exactly as published.
4 Ozs. Sago. A Dessert -spoonful Sugar. PUDDING. Raspberry jam. Custard. Method. Boil sago in one pint of water till clear
Cook this with the app: pantry check, scaling, and the assistant.