Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
276
Calories
14g
Protein
13g
Fat
25g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of milk in a double boiler
- one-half cup of sago
- half cup of sugar
- one-half tea- spoonful of salt
- two eggs
- salt
Directions
1
Scald one quart of milk in a double boiler ; wash and add to it one-half cup of sago, and one-half tea- spoonful of salt ; let it cook till transparent, stirring often to prevent lumping. Beat two eggs with one- half cup of sugar. Eemove the sago from the stove ; add the eggs and sugar. Bake in buttered pudding dish for one-half hour, or until it puffs up. Serve hot or cold, with cream.
2
Make sago with apple or peaches the same as peach and apple tapioca.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive