Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
329
Calories
14g
Protein
25g
Fat
13g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 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 boiling milk
- a small piece of butter
- two waters
- four eggs very light
Directions
1
Wash a tea-cup full of sago well, in two waters ; then pour over it one quart of boiling milk ; a small piece of butter. Set it on the stove to simmer, slowly, for a few moments ; then take it off. Beat four eggs very light; add sugar and rose water, to your taste: bake in a crust, or in a buttered dish.
By Hodgson, Mary, fl. 1855 ·
Recipe sourced from
internet_archive