Sago Pudding, Baked.— AVash three
table-spoonfuls of sago, and so.ik it for an hour
in half a pint of told water. Bleantime put a
pint and a half of milk into a saucepan with a
little lemon-rind, an inch of stick cinnamon, or
an ounce of blanched and pounded almonds,
and let it simmer gently till it is pleasantly
flavoured. Strain and sweeten ; mix with it the
soalced sago drained from the water, and simmer
gently, stirring frequently till the preparation
is thick. Let it cool, then add two well-beaten
eggs and a slice of fresh butter, and beat it
again for a few minutes. Pour it into a but-
tered pie-dish, and bake until the surface is
brightly browned. Serve with wine sauce.
If a superior pudding is required, four eggs
may be used instead of two, and the dish may
be lined with puff paste before the sago is
poured into it. Time to bake the pudding,
from three-quarters of an hour to an hour.
Probable cost, 9d. Sufficient for five or six
persons.
Sago Pudding, Boiled.— Put a pint of
milk into a saucepan with the thin rind of half
a lemon, and let it simmer gently until it is
pleasantly flavoured. .Strain it, mix with it
three table-spoonfuls of well-washed sago and
two table-spoonfuls of sugar, and then boil the
mixture, stirring gently till it is thick and
smooth. Let it cool, then add two well-beaten
eggs. Turn it into a well-buttered basin which
it will quite fill, lay a buttered paper on the
top, and tie a floured cloth securely over it.
Plunge it into a saucepan with plent}- of boiling
water, and keep it boiling till done enough.
Move it about occasionally for the first quarter
of an hour. Let it stand in the basin a few
minutes, then turn it out carefully, and garnish
with jelly, or send wine sauce to table with it.
Time to Ijoil, one hour. Probable cost, 8d.
Sufficient for four or five persons.
Sago Pudding Boiled (superior). —Soak
an ounce and a half of sago for an hour. Strain
it, and boil it in ,a pint of millc till it is clear,
and to flavoiu- it add an ounce of blanched and
pounded almonds, the thin rind of a lemon,
or an inch of stick cinnamon. Pour the sago
out, remove the flavouring ingredients, and stir
till cool. Beat it up with two sponge biscuits
crushed to powder, the well-whisked yolks of
five and the whites of two eggs, a little sugar,
and 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 and a glassful of sherrj-
or madeira, let it boil up once, and serve. Time,
twenty minutes. Probable cost, lOd. Sufficient
for six or eight persons. ✪ Sago Pudding (A German recipe)
Page 1638 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Sago Pudding, Baked.— AVash three
table-spoonfuls of sago, and so.ik it for an hour
in half a pint of told water. Bleantime put a
pint and a half of milk into a saucepan with a
little lemon-rind, an inch of stick cinnamon, or
an ounce of blanched and pounded almonds,
and let it simmer gently till it is pleasantly
flavoured. Strain and sweeten ; mix with it the
soalced sago drained from the water, and simmer
gently, stirring frequently till the preparation
is thick. Let it cool, then add two well-beaten
eggs and a slice of fresh butter, and beat it
again for a few minutes. Pour it into a but-
tered pie-dish, and bake until the surface is
brightly browned. Serve with wine sauce.
If a superior pudding is required, four eggs
may be used instead of two, and the dish may
be lined with puff paste before the sago is
poured into it. Time to bake the pudding,
from three-quarters of an hour to an hour.
Probable cost, 9d. Sufficient for five or six
persons.
Sago Pudding, Boiled.— Put a pint of
milk into a saucepan with the thin rind of half
a lemon, and let it simmer gently until it is
pleasantly flavoured. .Strain it, mix with it
three table-spoonfuls of well-washed sago and
two table-spoonfuls of sugar, and then boil the
mixture, stirring gently till it is thick and
smooth. Let it cool, then add two well-beaten
eggs. Turn it into a well-buttered basin which
it will quite fill, lay a buttered paper on the
top, and tie a floured cloth securely over it.
Plunge it into a saucepan with plent}- of boiling
water, and keep it boiling till done enough.
Move it about occasionally for the first quarter
of an hour. Let it stand in the basin a few
minutes, then turn it out carefully, and garnish
with jelly, or send wine sauce to table with it.
Time to Ijoil, one hour. Probable cost, 8d.
Sufficient for four or five persons.
Sago Pudding Boiled (superior). —Soak
an ounce and a half of sago for an hour. Strain
it, and boil it in ,a pint of millc till it is clear,
and to flavoiu- it add an ounce of blanched and
pounded almonds, the thin rind of a lemon,
or an inch of stick cinnamon. Pour the sago
out, remove the flavouring ingredients, and stir
till cool. Beat it up with two sponge biscuits
crushed to powder, the well-whisked yolks of
five and the whites of two eggs, a little sugar,
and 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 and a glassful of sherrj-
or madeira, let it boil up once, and serve. Time,
twenty minutes. Probable cost, lOd. Sufficient
for six or eight persons.