Sago Pudding
From The Hotel St. Francis cook book, 1919
Serves 3
Similar puddings can be made with corn meal, rice, tapioca, or farina.
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 31. The excerpt below is the record exactly as published.
Sago pudding. One quart of milk, one-half of a split vanilla bean, one- quarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.