vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sago Gruel
From Cassell's dictionary of cookery, 1892
Serves 1
A glassful of wine can enhance the gruel.
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 Gruel. — Take two table-spoonfuls of sago, and place them in a small saucepan ; moisten gradually with a little cold water. Set the preparation on a slow fire, and keep stirring till it becomes rather stiff and clear. Add a little grated nutmeg and sugar to taste ; if preferred, half a pat of butter
Cook this with the app: pantry check, scaling, and the assistant.