Sago, or Tapioca Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. If using large sago or tapioca, soak for 2 hours.
  2. Heat very slowly to boiling point.
  3. Use 4 eggs, &c., as in Rice Pudding, No. 6.
  4. For small sago, swell it like whole rice in the Rice Pudding.
  5. Use one pie-dishful of milk for small sago.
  6. Stir small sago often.
  7. Slowly heat small sago to boiling point.
Original Text
Sago, or Tapioca Pudding. The large sago or tapioca requires 2 hours to swell, and must be very slowly heated to boiling point; use 4 eggs, &c., as in Rice Pudding, No. 6. N.B.—All these puddings are better when flavoured with the finely-grated rind of a lemon instead of cinnamon; or rub lemon peel on the sugar, and then grate the sugar into the mixture when you add the yolks of egg. If you use small sago, it must be swelled like the whole rice in the Rice Pudding, but use only one pie-dishful of milk, and stir often. It will merely require heating slowly to boiling point; 3 or 4 eggs, &c., used as for Rice Pudding, No. 6 (see that recipe under Rice Puddings). Sago Pudding. See also “Tapioca Pudding, to look like thick cream.”
Notes
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