Sago Pudding

Ingredients

• 1/2 cup sago
• 1 cup milk
• 1 egg
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla

Method

1. 1

   Wash the sago, and soak two hours in milk.

2. 2

   Beat the egg and sugar together, add the milk and sago, the salt, and the vanilla.

3. 3

   Place in pudding dish, and bake in slow oven one hour.

4. 4

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 44. The excerpt below is the record exactly as published.

; ^ teaspoon vanilla; 1 egg — white. Melt the chocolate in the double boiler, slowly add the milk, and heat to 70° C. (Wrinkles appear on surface of milk.) Mix the corn starch thoroughly with the sugar; add to it the hot milk. Keturn both to the double boiler and cook till smooth and thick, stirring it all the time. Remove from fire. Beat the white of the egg till stiff, but STARCHY FOODS 81 not flaky, and fold it into the partly cooled pudding. Flavor it with vanilla and place it in wet pudding mould. Stand on ice for three hours. Serve with vanilla sauce. VANILLA SAUCE ^ cup boiling water; 4 tablespoons sugar; 2 level tea- spoons corn starch ; 1 teaspoon butter ; 1 yolk egg ; ^ teaspoon vanilla. Mix sugar and corn starch ; add the boiling water slowly ; boil five minutes; add the butter. Beat the yolk of egg till thick. Slowly add to it the cooked mixture. If heat has not cooked the yolk return the product to double boiler and stir and cook till the mixture is smooth and velvety. Immediately pour into sauce dish, and add flavoring when cool. Serve with or around the pudding. Tapioca, Arrowroot, Sago Method. — Material. Tapioca, sago, arrowroot, milk, eggs, fruit juice. Examine microscopic slides showing the starch granules. Outlhie. (1) Source of each : — A. 'Tapioca. Cassava plant. Native of South America. Family — Spurge. Part used — root. Preparation : — Eoots grated, starch washed free from cellulose and the poisonous acrid juice. B. Arrowroot : — (1) Name came from poison found in root of an- other member of the same family, the poison being used by Indians to tip their arrows. 82 HANDBOOK OF DOMESTIC SCIENCE (2) Native of West Indies. True arrowroot comes from members of banana family. (3) Part used is root stock. (4) Florida arrowroot comes from root of a plant belonging to pine family. Arrowroot in China is from a water-lily. C. Sago : — From Sago Palm. Part used is the starch from the centre of trunk. Composition and food value ; Test with tincture of Iodine. Cookery : — Used as thickening agent in puddings and jellies. Practice : — Tapioca Cream. Tapioca Jelly. Sago Pudding. Delicate Pudding. (Using arrowroot starch.) Recipes for Pupils TAPIOCA CREAM \ cup tapioca, i cup water. 1 cup milk. 2 tablespoons sugar. Yolks 2 eggs.- Soak the washed tapioca over night in i cup water. In the morning add it to the milk in double boiler, and cook till tapioca is clear. Beat the sugar and yolks together till creamy, and slowly add the cooked tapioca and milk. E-eturn then to double boiler, and cook and stir till product is creamy. It usually requires five minutes. Cool, and flavor with i teaspoon lemon or vanilla. STAllCHY FOODS 83 SAGO PUDDING \ cup sago. 1 cup milk. 1 egg

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