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Sagoo Gruel
Puddings and Sweet Deserts
Historic

Sago boiled in water, spices, wine and citrus added (Moxon 1764)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

295. To make SAGOO GRUEL.
Take four ounces of sagoo and wash it, set it over a slow fire to cree, in two quarts of spring water, let it boil whilst it be thickish and soft, put in a blade or two of mace, and a stick of cinnamon, let it boil in a while, and then put in a little more water; take it off, put to it a pint of claret wine, and a little candid orange; shift them, then put in the juice of a lemon, and sweeten it to your taste; so serve them up.




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