A Sagoo Pudding

(1764) English Housewifery Exemplified, by Elizabeth Moxon

 A book necessary for Mistresses of Families, higher and lower Women ervants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, and calculated for the Preservation of HEALTH, and upon the Measuresof Frugality, being the Result of thirty Years Practice and Experience.

By Elizabeth Moxon.


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.