Sago Pudding

Ingredients

• 2 tb sago
• 1 c milk
• 1 c sugar
• 2 eggs
• 1 tp vanilla
• pinch of salt

Method

1. 1

   1.

2. 2

   Pick over sago carefully, wash, and drain.

3. 3

   2.

4. 4

   Scald the milk in a double boiler.

5. 5

   3.

6. 6

   Cook the sago in the milk until transparent.

7. 7

   4.

8. 8

   Test the egg for freshness.

9. 9

   5.

10. 10

    Wash the egg and wipe it.

11. 11

    6.

12. 12

    Break the egg and separate the yolk from the white.

13. 13

    7.

14. 14

    Beat the yolk until thick and lemon-colored.

15. 15

    8.

16. 16

    Mix sugar and salt with yolk.

17. 17

    9.

18. 18

    Add milk and sago to yolk slowly, stirring constantly.

19. 19

    10.

20. 20

    Return to boiler and cook until thick.

21. 21

    11.

22. 22

    Beat the white until light and dry.

23. 23

    12.

24. 24

    Fold in the beaten white into the sago mixture.

25. 25

    13.

26. 26

    Turn into a mold dipped in cold water and cool.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 27. The excerpt below is the record exactly as published.

Sago Pudding Materials used: Class Rule Home Rule 2 tb sago i c sugar f c milk pinch of salt § egg a little vanilla Utensils needed: i c sago 2 c scalded milk 2 eggs i c sugar . i tp salt 1 tp vanilla

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