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Vermicelli or Sago Pudding
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
617Calories
31 gProtein
51 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein31 g
Carbohydrates51 g
Fiber7.5 g
Sugars21 g
Total Fat44 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol814 mg
Sodium242 mg
Potassium841 mg
Calcium630 mg
Iron3.2 mg
Magnesium86 mg
Phosphorus743 mg
Zinc4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D7.3 mcg
Vitamin C65 mg
Vitamin A393 mcg
Vitamin E2.2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B123.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.2 mg
Folate114 mcg
Choline635 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 233. The excerpt below is the record exactly as published.
Vermicelli or Sago Pudding. Boil to a paste two ounces of sago or vermicelli in a pint and a half of milk ; when cold, add one ounce of butter, melted in hah a pint of cream, six yolks and two whole eggs, one lemon-peel, and half a nutmeg, grated; two dessertspoonfuls of orange-flower water, and half an ounce of citron
Cook this with the app: pantry check, scaling, and the assistant.