Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 3/4 cup sago 3/4 cup sugar 3 cups heavy cream
- 3/4 cup sugar 3 cups heavy cream
- 3 cups heavy cream
- 2 cups water
- a pinch of salt
- 1 1/2 teaspn
- 3 hrs
- two halves of a candied cherry
- salt
Directions
¾ cup sago ¾ cup sugar 3 cups heavy cream or 4 of thinner cream 2 cups water with heavy cream, or 1 with thinner 1½ teaspn. vanilla
Soak sago in warm water 1-3 hrs., add to cream and sugar in double boiler, cook, stirring, till sago is transparent; remove from fire, add a pinch of salt and the vanilla. Serve cold in glasses with two halves of a candied cherry or a bit of bright jelly on top. Strawberries cut in quarters, or red raspberries, may be placed in layers with the cream and a few berries laid on top.