Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/2 pint of milk
- 3 tablespoonfuls of sago
- 1/2 lemon
- 4 eggs
- 6 persons
- 2 extra tablespoonfuls of sago
- two sorts of sago
Directions
1367. INGREDIENTS.--1-1/2 pint of milk, 3 tablespoonfuls of sago, the rind of 1/2 lemon, 3 oz. of sugar, 4 eggs, 1-1/2 oz. of butter, grated nutmeg, puff-paste.
_Mode_.--Put the milk and lemon-rind into a stewpan, place it by the side of the fire, and let it remain until the milk is well flavoured with the lemon; then strain it, mix with it the sago and sugar, and simmer gently for about 15 minutes. Let the mixture cool a little, and stir to it the eggs, which should be well beaten, and the butter. Line the edges of a pie-dish with puff-paste, pour in the pudding, grate a little nutmeg over the top, and bake from 3/4 to 1 hour.
_Time_.--3/4 to 1 hour, or longer if the oven is very slow.
_Average cost_, 1s.
_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
_Note_.--The above pudding may be boiled instead of baked; but then allow 2 extra tablespoonfuls of sago, and boil the pudding in a buttered basin from 1-1/4 to 1-3/4 hour.
SAGO.--Sago is the pith of a species of palm (_Cycas circinalis_). Its form is that of a small round grain. There are two sorts of sago,--the white and the yellow; but their properties are the same. Sago absorbs the liquid in which it is cooked, becomes transparent and soft, and retains its original shape. Its alimentary properties are the same as those of tapioca and arrowroot.