Apple Sago Pudding
From The practical cookbook, 1917
Serve with cream and sugar.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.
Apple sago pudding. Additional ingredient: ^ tsp. cinna- mon. Pick over and wash sago and soak for i hr. in cold water enough to cover. Drain, add boiling water and salt, and cook in double boiler until sago is transparent. Wash, core, and pare the apples and place in a buttered baking-dish. Fill centers with sugar
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