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Sago with Wine Sauce (a German recipe)
From Cassell's dictionary of cookery, 1892
Serves 4
Juice of fruit may be used instead of wine.
Presented as published in 1892. 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
109Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein0.3 g
Carbohydrates27 g
Fiber1 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium39 mg
Calcium16 mg
Iron0.6 mg
Magnesium3.5 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 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
Folate3.9 mcg
Choline1.6 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1639. The excerpt below is the record exactly as published.
Sago with Wine Sauce (a German recipe). — Take a quarter of a pound of sago, and boil it in a pint of water with the peel of a lemon
Cook this with the app: pantry check, scaling, and the assistant.