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
Directions
_Ingredients._—1½ pint of milk, 3 tablespoonfuls of sago, the rind of ½ lemon, 3 oz. of sugar, 4 eggs, 1½ 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 ¾ to 1 hour. _Time._—¾ to 1 hour, or longer if the oven is very slow. _Average cost_, 1_s._ _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 1¼ to 1¾ hour.