Processed, dried, 'pearls' of sago boiled with milk and sugar. Sago is a starch extracted from the pith of sago palm, a native of Papua New Guinea and the Moluccas, where it is traditionally cooked and eaten in the form of a pancake served with fish. Known since (Walsh 1859)
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
847. Put three ounces of sago to soak in cold water for half au hour, then pour off the water, and stir the sago by degrees into a pint of milk boiling hot in a saucepan; let it boil ten minutes. Stir it till quite cool. Beat an egg well, mix it with a little cold milk, one ounce of sugar, and a little grated lemon-peel. Mix all well together, and bake in a slow oven an hour and a quarter.
848. Boiled Sago Pudding
One and a half ounce of sago to a little more than a pint of milk; boil it together with a stick of cinnamon i grate four sponge biscuits or the same quantity of bread crumbs, pour the sago and milk hot upon it, and let it stand covered till cool. Beat rive eggs, leaving out half the whites. Beat all together with a little sugar and white wine, and put it in a buttered basin; a little less than an hour will boil it. Serve with wine sauce. This pudding may be baked, if preferred, in a dish lined with puff' paste or not, according to fancy.
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