Sago Pudding, Baked

Ingredients

• three table-spoonfuls of sago
• half a pint of cold water
• a pint and a half of milk
• an inch of stick cinnamon
• an ounce of blanched and pounded almonds
• two well-beaten eggs
• a slice of fresh butter

Method

1. 1

   Wash and soak sago in cold water.

2. 2

   Simmer milk with lemon rind and cinnamon.

3. 3

   Strain and sweeten, then mix with drained sago and simmer until thick.

4. 4

   Cool, add beaten eggs and butter, beat again, pour into a buttered pie-dish, and bake until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1638. The excerpt below is the record exactly as published.

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

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