Sago Scones
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 70. The excerpt below is the record exactly as published.
Sa^o Scones — Take a teacupful of sago and soak in cold water, put it on with 1 qt. sweet milk, let it boil till quite dissolved, stirring oc- casionally; add a little salt, then pour out on the baking-board and let it lie till cold. Mix up with flour
Cook this with the app: pantry check, scaling, and the assistant.