vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sago with Fruit
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
599Calories
2 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein1.8 g
Carbohydrates152 g
Fiber5.8 g
Sugars96 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium346 mg
Calcium53 mg
Iron2.2 mg
Magnesium17 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline10 mg
Caffeine0 mg
Water110 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 with Fruit. Four ounces of sago, half a pint of raspberry an,d red currant juice (strained), and six ounces of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.