Sago and Apple Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil sago is about an hour; baking takes about an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1635. The excerpt below is the record exactly as published.
Sago and Apple Pudding.— Soak a tea-cupful of large sago in cold water for an hour, to free it from the earthy taste. Einse it well, and boil gently till clear in a quart of water. Stir frequently, and add a little more hot water if necessary. This will depend upon the quality of the sago, which when taken from the fire should be tolerably thin. Half fill a large buttered pie-dish with partially- boiled apjiles. Sweeten these, and sprinkle over them a little grated lemon-rind or pow- dered cinnamon. Pour the boiled sago over them, and bake the pudding in a moderate oven. ^^'^^en the apples are soft the pudding is done enough. Time to boil the sago, about an hour ; to bake the pudding, about an hour. Probable cost, 6d. Sufiicient for five or six persons
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