vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sago Rice
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Recipe by Mrs. Wood.
Presented as published in 1907. 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
806Calories
35 gProtein
99 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein35 g
Carbohydrates99 g
Fiber0.5 g
Sugars51 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium945 mg
Calcium695 mg
Iron3.5 mg
Magnesium77 mg
Phosphorus793 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate73 mcg
Choline528 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 54. The excerpt below is the record exactly as published.
Sago Rice. Three tablespoonfuls of ground rice, 2ozs. sago, boil in ipt. milk. Mix into it three eggs; sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.