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Swedish Sago Pudding
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
331Calories
0 gProtein
85 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein0.3 g
Carbohydrates85 g
Fiber0.9 g
Sugars58 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium54 mg
Calcium21 mg
Iron0.7 mg
Magnesium4.1 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline1 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 60. The excerpt below is the record exactly as published.
SWEDISH SAGO PUDDING. Currants, 3 boxes. Cinnamon, 1 stick. Water. Sugar, 1 pound. Sugar, 1 pound. Lemon, 1. Sago, y2 pound.
Cook this with the app: pantry check, scaling, and the assistant.