Sago Pudding

Ingredients

• one quart of milk
• a quarter of a pound of sago
• four ounces of powdered sugar
• four eggs
• a teaspoonful of vanilla essence

Method

1. 1

   Boil the milk; add sago and stir for fifteen minutes.

2. 2

   Let cool, then add powdered sugar and mix for one minute.

3. 3

   Break in eggs and flavor with vanilla, mixing for two minutes.

4. 4

   Butter and sugar six molds, fill with sago, place in a pan with warm water, and steam for thirty-five minutes.

5. 5

   Unmold and serve with sauce a la creme.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 272. The excerpt below is the record exactly as published.

SagO Pudding1. — Boil in a saucepan one quart of milk; add a quarter of a pound of sago, and, with a pastry wire-whip, stir briskly and continually for fifteen minutes. Take from off the fire; let cool; then add four ounces of powdered sugar, mixing well again for one minute. Break in four eggs, and flavor with a teaspoonful of vanilla essence

Cook this with the app: pantry check, scaling, and the assistant.