Sago Bread
From Cassell's dictionary of cookery, 1892
Serves 8
This bread is excellent and economical.
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 Bread. — One-fourth, or at most one- third, is the best proportion to wheaten bread. Dissolve the sago for three hours in milk-warm water on a hob. Then mix as for common bread. The loaves should be baked in a slack oven for two hours
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