Home › Our Susan's Opinion of a Kitchen › Sago Custard

Sago Custard

C. D. Adams.

Three tablespoons sago boiled in a little water till clear; add one quart of milk, let it come to a boil, then add five or six well beaten eggs and sugar to taste. Put the vessel containing the custard in a kettle of boiling water; stir it briskly till it thickens a little; flavour with vanilla after it is partly cool.