Sago Pudding
From Artizan recipes, 1896
The preparation of Semolina, Tapioca, and Florador puddings is the same as above. Proportions are four ounces to one quart.
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 19. The excerpt below is the record exactly as published.
Sago Pudding. Ingredients. Two ounces of Sago. One ounce of Sugar. One pint of Milk. One Egg. Pinch of Salt. Fat to grease dish. Flavouring
Cook this with the app: pantry check, scaling, and the assistant.