From London's Ghost Acres

Sago is a starch extracted from various palms in the area of New Guinea and the Moluccas. One palm can provide approximately 800 lbs of starch, and takes 15 years to mature to the point of harvest.

Sago is primarily used in the Compendium as an ingredient in food for the sick.

A Compendium of Domestic Medicine, 1865

Remedies Containing or to be used with Sago

  • Asses’ Milk Artificial: sago is boiled with eryngo root, pearl barley, and rice. The mixture is then strained and reduced to the consistency of cream. Looks like it is used to feed babies.[1]

Diseases Treated with Sago

General Diseases

  • Diarrhoea or Looseness: if diarrhoea continues after initial treatments the diet should be restricted to sago, gruel, or arrowroot. All solid foods should be avoided.[2]
  • Dysentery: sago is one of the foods that can be given to an individual [3]
  • Putrid Sore Throat: wine with sago can be used to support the strength of the patient[4]

Cookery for the Sick that includes Sago

  • An excellent Jelly: sago and other grains are boiled and then strained[5]
  • Sago: boiled and flavoured with lemon-peel and spices, combined with wine and sugar in the final stage of preparation[6]
  • Sago Milk: sago boiled in milk[7]


  1. Savory, John. A Compendium of Domestic Medicine (London: John Churchill and Sons, 1865), 23.
  2. Savory, 227
  3. Savory, 228
  4. Savory, 249
  5. Savory, 338
  6. Savory, 342
  7. Savory, 342

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