Sago Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (16)
  1. Wash half a pound of sago well in three or four hot waters.
  2. Put to the washed sago a quart of new milk.
  3. Add a stick of cinnamon when you set it on the fire.
  4. Boil the mixture until it is thick, stirring carefully to prevent burning.
  5. When boiled, remove the cinnamon stick.
  6. Before pouring out the mixture, stir in half a pound of fresh butter.
  7. Pour the mixture into a pan.
  8. Beat up nine eggs, including five of the whites, and four spoonfuls of sack.
  9. Stir the beaten eggs and sack mixture into the sago mixture.
  10. Sweeten the combined mixture to your taste.
  11. Wash a quarter of a pound of currants clean and rub them.
  12. Plump the currants in two spoonfuls of sack and two of rose water.
  13. Mix the plumped currants into the sago mixture.
  14. Lay a puff-paste over a baking dish.
  15. Pour the sago mixture into the dish lined with puff-paste.
  16. Bake the pudding.
Original Text
LET half a pound sago be washed well in three or four hot waters, then put to it a quart of new milk, and let it boil together till it is thick; stir it carefully, (for it is apt to burn) put in a stick of cinnamon when you set it on the fire; when it is boiled take it out; before you pour it out, stir in half a pound of fresh butter, then pour it into a pan and beat up nine eggs, with five of the whites, and four spoonfuls of sack; stir all together, and sweeten to your taste. Put in a quarter of a pound of currants clean washed and rubbed, and just plump'd in two spoonfuls of sack and two of rose water: mix all well together, lay a puff-paste over a dish, pour in the ingredients and bake it.
Notes
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