Sago Sauce for Boiled Puddings

Ingredients

• a table-spoonful of large sago
• the third of a pint of water
• the strained juice of a small lemon
• a glassful of sherry or madeira

Method

1. 1

   Wash sago and boil in water for ten minutes.

2. 2

   Sweeten, flavor with lemon rind or cinnamon, add lemon juice and sherry, boil once, and serve.

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.

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

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