Lemon Sago and Tapioca
From Fruit recipes, 1907
Serves 6
Optional to add egg whites for a feathery consistency.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 82. The excerpt below is the record exactly as published.
LEMON SAGO AND TAPIOCA Either tapioca or sago may be used for this with de- licious results, and the pudding may be made either clear and tart or creamy and sweet. If the former is preferred use water instead of milk. To one quart of cold water or milk add two large tablespoonfuls of tapioca or sago and soak for an hour, then let come toa boil on moderate fire. With the water use the juice of two large or three small lemons with the grated rind of one, and a small cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.