Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
161
Calories
8g
Protein
9g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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 gills of good milk
- nutmeg
Directions
1
SAGO MILK (PHILADELPHIA, PA., 1850).
2
_Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa._
3
Mash ½ oz. of sago and soak it in a teacupful of cold water for an hour or more. Drain it and add 3 gills of good milk. Put it over the fire and let it simmer until the sago is entirely incorporated with the milk. Sweeten it with white sugar. It may be flavored with vanilla or nutmeg, if allowed by the physician.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg