French Sago

Ingredients

• Twelve units milk
• 1 unit sugar
• 1 unit butter
• zest of a lemon
• 2 units sago

Method

1. 1

   Boil milk, sugar, butter, and lemon zest with sago for fifteen minutes.

2. 2

   Let it cool.

3. 3

   Add ground almonds and mix in whisked eggs.

4. 4

   Put into a buttered mould and steam for one hour.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 209. The excerpt below is the record exactly as published.

units sugar, 4 of hread-crumb.s, 4 of marmalade, 4 of finely-minced suet, and 8 of eggs. Mix, beat the eggs well, and boil in a mould for at least two hours. Remem- ber the maxim for puddings in which there is suet, ‘‘An overboiled suet pudding is poison,” which means that suet puddings cannot be overboiled. These proportions of suet, and bread-crumbs, and fioui, sugai, or butter are the foundation of dozens of puddings with grand names. The only dilference lies in the flavouring. 1 reacle, jam, preserved ginger, raisins, figs, &c., may he substituted for the marmalade, butter for the suet, and flour for the bread- crumbs. This is the foundation of all suet puddings. 14. Moss Pudding.— Two units fresh butter and the chopped yellow peel of 2 lemons, 2 units white sugar. Mix till like cream, then beat into it 0 units yolk of egg and the juice of a lemon. When nearly white, add 2 units flour mid 6 units whipped white of egg. Steam one and a quarter hours in a buttered mould sprinkled with chopped candied peel. 15. Pleasant Pudding. — Two units butter, 2 of sugar, some vanilla essence. Work to a cream for ten minutes. Add 1 unit strong black coffee, 2 units biscuit or sponge-cake crumbs, 1 unit ground rice, 4 units yolk of egg. Add at the last 4 units white, well beaten. Steam for 1^ hours in a mould lined with buttered paper. 10. Plum Pudding,— Mrs. Beeton’s recipe is by far the best if modified a little : Twelve units manukka raisins, 14 of currants, 8 of sultanas, 16 of sugar, 1(J of bread-crumbs, 10 of suet, 8 of candied peel, 4 of ground almonds, and 20 units eggs. Spices to taste, as some people cannot bear them. Have the fruit and flour perfectly dry, heat the eggs well, and last of all stir in from a claret glass to a teacup of brandy. Tie the mixture in a new pudding cloth pre- pared in the following fashion ; Stretch the cloth over a large sieve or basin, and pour over some melted suet. Let it nearly cool, then sprinkle well with flour. This will ensure the pudding being of a rich brown colour. Boil the above quantity for six hours. In India it is the fashion to put ginger preserve, marmalade, &c., into plum pudding, but to English tastes they spoil it. 17- French Sago, — Twelve units milk, ] unit sugar, 1 unit butter, zest of a lemon. Boil with 2 units sago

Cook this with the app: pantry check, scaling, and the assistant.