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Tomato With Sago
From The table, 1889
Serves 6
Presented as published in 1889. 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
63Calories
6 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein5.6 g
Carbohydrates9.4 g
Fiber1.4 g
Sugars3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium870 mg
Potassium418 mg
Calcium23 mg
Iron1.4 mg
Magnesium15 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.1 mcg
Choline0 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 99. The excerpt below is the record exactly as published.
Tomato With Sago. — Boil for ten minutes in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100), season- ing with half a pinch each of salt and pepper ; add two tablespoonfuls of sago
Cook this with the app: pantry check, scaling, and the assistant.