Sago Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Pudding Base

a pint and a half of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
four spoonfuls of sago, nicely washed and picked
lemonpeel
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
Sweeten to taste ↝ Sugar, NFS [Sugars and honey]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Pastry

a paste ↝ Guava paste [Jams, syrups, toppings]

Instructions (5)

Boil a pint and a half of new milk with four spoonfuls of sago, nicely washed and picked, lemonpeel, cinnamon, and nutmeg.
Sweeten to taste.
Mix four eggs.
Put a paste round the dish.
Bake slowly.

Original Text

Sago Pudding.

Boil a pint and a half of new milk with four spoonfuls of sago, nicely washed and picked, lemonpeel, cinnamon, and nutmeg. Sweeten to taste; then mix four eggs, put a paste round the dish, and bake slowly.

Notes

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