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Sago with Apples
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
690Calories
1 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories690 kcal
Protein0.7 g
Carbohydrates177 g
Fiber3.6 g
Sugars110 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2427 mg
Potassium214 mg
Calcium28 mg
Iron1.3 mg
Magnesium10 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline8.6 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 100. The excerpt below is the record exactly as published.
Sago witii Apples. Five ounces of sago, one pound of apples, when pared and cored, six ounces of sugar, a little grated lemon-rind, and half a salt-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.