Sago Tarts
From Puddings and Pastry à la Mode, 1889
Tapioca may be used instead of sago.
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Sago Tarts. Take three tablespoonfuls of sago, steam and stew gently in a pint of milk ; when cold add two eggs well beaten with sugar to taste, add a tea- spoonful of lemon-juice or any fruit syrup, put into patty-pans lined with puff-paste
Cook this with the app: pantry check, scaling, and the assistant.