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Plain Sago Pudding
From A year's cookery, 1880
Serves 6
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 90. The excerpt below is the record exactly as published.
Plain Sago Pudding. Haricot PuiAe. Croquettes, made of remains of Beef. Best end of Neck of Mutton, roasted. Baked Potatoes. Apple Pie. Cheese. Marketing. For the Day. — A whole Neck of Mutton, not too fat ( see February 5tli) ; Turnips, Carrots, Potatoes. For To-mori’ow.— A four-pound tin of Australian Mutton, Breakfast. — Potted Pheasant (January 7th) ; Anchovies, with hard-boiled Eggs (January 18tli) ; Tea-cakes (February 14tli) ; Por¬ ridge (January 25th). Luncheon. — Flap of Beef, cut from the Sirloin, boiled with Turnips and Carrots ( see February 23rd). Plain Sago Pudding. — ■ Wash a tea-cupful of sago, put it into a dish, pour over it a pint of milk and a pint of water, and let it soak for half an hour. Put with it an inch or two of lemon-rind, or any suitable flavouring, and a little piece of butter the size of a threepenny-piece
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