Sago Pudding
From Virginia Cookery-book, 1884
Serves 2
Serve warm.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 80. The excerpt below is the record exactly as published.
Sago Pudding. Boil a pint and a half ^of new milk with four table- spoonfuls of sago well washed and picked; add a little salt, shredded lemon-peel, cinnamon, and nutmeg; sweeten with five ounces of moist sugar, add four eggs
Cook this with the app: pantry check, scaling, and the assistant.