Sago Pudding

The information given here is taken from the 18th edition of the book, published in 1844.

Measuring: Finally, it should be noted that in the recipes, as far as possible, the ingredients are indicated by liters instead of by weight, and it would therefore be useful to have a half, a quarter and an eighth of a liter in the kitchen.

The real sago is first carefully scalded and cooked in milk, the peel of a lemon and a little bit of whole cinnamon. Now let the dissolved gelatine boil thoroughly while stirring constantly, remove the saucepan from the fire, stir the egg yolks with a little milk into the boiling sago, then immediately mix the solid egg white foam from the eggs and pour the mixture into a spouted bowl.

When completely cooled, the pudding is turned over and served with a fruit sauce.

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