Sago Pudding Recipe

Rinse half a pound of sago in hot water, till it is thoroughly

cleansed--then drain off the water, and boil the sago in a quart of

milk, with a stick of cinnamon or mace. Stir it constantly, or it will

burn. When soft, take it from the fire, take out the stick of cinnamon,

and put in a quarter of a pound of butter. Mix a wine glass of wine with

four large spoonsful of fine white sugar, and stir it into the

sago--add, when cold, five beaten eggs, and bake the pudding in a deep

dish, with a lining and rim of pastry. Strew over the pudding a quarter

of a pound of Zante currants, and bake it directly, in a quick oven. It

is the best when cold.

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