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Sagoo Pudding

Pastries - Sweet Open Pies
Historic

Sagoo (sago) boiled, cooled and mixed with lemon peel, spices, almond, breadcrumbs, cream, rosewater, sack and butter. Filled into a paste-lined dish and baked (Moxon 1764)


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

133. A SAGOO PUDDING.
Take three or four ounces of sagoo, and wash it in two or three waters, set it on to boil in a pint of water, when you think it is enough take it up, set it to cool, and take half of a candid lemon shred fine, grate in half of a nutmeg, mix two ounces of jordan almonds blanched, grate in three ounces of bisket if you have it, if not a few bread-crumbs grated, a little rose-water and half a pint of cream; then take six eggs, leave out two of the whites, beat them with a spoonful or two of sack, put them to your sagoo, with about half a pound of clarified butter, mix them all together, and sweeten it with fine sugar, put in a little salt, and bake it in a dish with a little puff-paste about the dish edge, when you serve it up you may stick a little citron or candid orange, or any sweetmeats you please.




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