Sago Pudding
From The handy dictionary of cookery, 1890
For juicy fruit, use two and a half pints of water.
Presented as published in 1890. 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
1854Calories
0 gProtein
474 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1854 kcal
Protein0.3 g
Carbohydrates474 g
Fiber1.4 g
Sugars345 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium48 mg
Potassium38 mg
Calcium76 mg
Iron2.6 mg
Magnesium17 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 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
Folate6.1 mcg
Choline1.8 mg
Caffeine0 mg
Water1435 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 52. The excerpt below is the record exactly as published.
three pints of water till soft ; pass it through a hair sieve. Put the juice on to boil again with threequarters of a pound of sugar. When boiling, add a teacup of pearl sago, which must have been well washed and soaked two hours in cold water
Cook this with the app: pantry check, scaling, and the assistant.