Sago Pudding (A German recipe)
From Cassell's dictionary of cookery, 1892
Serves 3
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 1637. The excerpt below is the record exactly as published.
Sago Pudding (A German rcfcipe). — Take four ounces of sago, and boil in a quart of milk. AVhen the sago is quite boiled out, remove it from the fire, and stir in a quarter of a pound of creamed butter, four ounces of ;ag- ( 790) SAI biscuit-powder, four ounces of sugar, the peel of a leuion grated, and six or eight eggs heat up. Butter a mould, pour this preparation in, and hake or boil. Send to table with a wine or raspberry sauce poured over the pudding. Sago Pudding, Baked.— AVash three table-spoonfuls of sago, and so.ik it for an hour in half a pint of told water. Bleantime put a pint and a half of milk into a saucepan with a little lemon-rind, an inch of stick cinnamon, or an ounce of blanched and pounded almonds, and let it simmer gently till it is pleasantly flavoured. Strain and sweeten ; mix with it the soalced sago drained from the water, and simmer gently, stirring frequently till the preparation is thick. Let it cool, then add two well-beaten eggs and a slice of fresh butter, and beat it again for a few minutes. Pour it into a but- tered pie-dish, and bake until the surface is brightly browned. Serve with wine sauce. If a superior pudding is required, four eggs may be used instead of two, and the dish may be lined with puff paste before the sago is poured into it. Time to bake the pudding, from three-quarters of an hour to an hour. Probable cost, 9d. Sufficient for five or six persons. Sago Pudding, Boiled.— Put a pint of milk into a saucepan with the thin rind of half a lemon, and let it simmer gently until it is pleasantly flavoured. .Strain it, mix with it three table-spoonfuls of well-washed sago and two table-spoonfuls of sugar, and then boil the mixture, stirring gently till it is thick and smooth. Let it cool, then add two well-beaten eggs. Turn it into a well-buttered basin which it will quite fill, lay a buttered paper on the top, and tie a floured cloth securely over it. Plunge it into a saucepan with plent}- of boiling water, and keep it boiling till done enough. Move it about occasionally for the first quarter of an hour. Let it stand in the basin a few minutes, then turn it out carefully, and garnish with jelly, or send wine sauce to table with it. Time to Ijoil, one hour. Probable cost, 8d. Sufficient for four or five persons. Sago Pudding Boiled (superior). —Soak an ounce and a half of sago for an hour. Strain it, and boil it in ,a pint of millc till it is clear, and to flavoiu- it add an ounce of blanched and pounded almonds, the thin rind of a lemon, or an inch of stick cinnamon. Pour the sago out, remove the flavouring ingredients, and stir till cool. Beat it up with two sponge biscuits crushed to powder, the well-whisked yolks of five and the whites of two eggs, a little sugar, and a glassful of sherry or madeira. Boil the pudding as in the last recipe. Let it stand three or four minutes, turn it out carefully, and serve with wine sauce or with half a pint of any f':3sh fruit boiled with sugar and water to a rich syrup, and strained over the pudding. Time to boil, one hour. Probable cost, Is., ex- clusive of the wine and sauce. Sufficient for four or five persons. Sago Pudding, Red.— Boil in milk two ounces of sago. When it is quite thick, beat ' into it six eggs, leaving out three of the whites ; :add half a pint of cream and two spoonfuls of sherry, with nutmeg and sugar according to taste. Put paste round the dish. Sago Sauce for Boiled Puddings.— Wash a table-spoonful of large sago, and boil it in the third of a pint of water for ten minutes. Sweeten it, flavour with a little grated lemon- rind or pounded cinnamon, add the strained juice of a small lemon and a glassful of sherrj- or madeira, let it boil up once, and serve. Time, twenty minutes. Probable cost, lOd. Sufficient for six or eight persons. Sago Soup. — Wash six ounces of sago, and add it gradually to two quarts of nicely- flavoured stock. Let it simmer gently till the sago is quite clear, and put in further seasoning if necessary. Before serving the soup inix w^ith it either the strained juice of a lemon and a glass of light wine, or the yolks of two eggs beaten up with a little cream. Serve -^er}- hot. Sago Soup, Red (a Danish recipe).— Boil the sago as in the recipe Sago Soup, White. Instead, however, of beating up eggs and wine in the tureen, put into it preser^■ed raspberries, currants, or cherries. In summer, ripe fruit may bo used, which must be boiled A\ith the sago. Add sugar to taste. Sago Soup, Restorative. — Boil two ounces of sago in a pint of mutton, veal, or chicken broth till clear. Serve hot or cold. Sago Soup, White (a Danish recipe).— Take half a pound of pearl sago, and wash it well in cold water; put it into four pints of boiling water along with the rind of a lemon. If liked, four ounces of raisins may afterwards be added. Beat up in the tureen the yolks of four eggs, add white or very pale brown sugar to taste, the juice of two or three lemons, and half a pint of white wine. Pour the soup slo\vly over this mixture, beating the eggs and wine vigorously all the while. The sago should boil for half an hour. Sago with Wine Sauce (a German recipe). — Take a quarter of a pound of sago, and boil it in a pint of water with the peel of a lemon
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Cook this with the app: pantry check, scaling, and the assistant.