Sago Pudding
From 365 desserts, 1900
Improved by adding rose-water or wine.
Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 41. The excerpt below is the record exactly as published.
Sago Pudding. Put t/% of a cup of sago to a qt. of cold milk, add y2 teaspoonful of salt, and turn into a double boiler; let it remain till the sago is thick, then put into a pudding- dish, and while hot add y2 cup of butter ; when cool add 4 eggs well beaten, a cup of white sugar, the grated rind and juice of a lemon. Bake until brown. It is improved by adding a gill of rose-water
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