Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Sago Pudding, Red

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 table-spoonfuls of sherry, with nutmeg and sugar according to taste. Put pastry round the dish.

Read next

← Sago Pudding, Boiled (superior)Sago Sauce for Boiled Puddings →