Sago Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Sago base

two ounces of sago
a stick of cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Crumb mixture

grate the crumb of a halfpenny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a large glass of red wine ↝ Wine, red [Wine]
chop four ounces of marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of four beaten eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Pastry

lay a puff paste

Instructions (6)

Boil the sago in water with a stick of cinnamon until it is quite soft and thick.
Let it stand until quite cold.
In the meantime, grate the crumb of a halfpenny loaf and pour over it a large glass of red wine.
Chop four ounces of marrow, half a pound of sugar, and the yolks of four beaten eggs.
Beat them all together for a quarter of an hour.
Lay a puff paste.

Original Text

TAKE two ounces of sago, boil it in water, with a stick of cinnamon, till it be quite soft and thick, let it stand till quite cold, in the mean time grate the crumb of a halfpenny loaf, and pour over it a large glass of red wine, chop four ounces of marrow, and half a pound of sugar, and the yolks of four beaten eggs, beat them all together for a quarter of an hour, lay a puff paste

Notes

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