No. 1510 — Sago Pudding with Flavoured Sauces
English historical translation of Molokhovets recipe No. 1510 from the 1901 Russian cookbook, retaining original methods and measures.
Cover half a Russian pound of white sago with cold water; after two or three hours drain in a sieve.
Pour into three glasses of boiling milk and cook until tender, taking care not to overcook the pearls.
While hot add zest or another flavouring, a spoonful of butter and five or six yolks creamed with half a glass of fine sugar.
Let cool completely, then fold in five or six whipped whites and place in a buttered, breadcrumb-dusted mould.
Bake or steam for about an hour. Optionally flavour with ten ground bitter almonds, one full spoonful of chopped candied orange peel No. 3782, rum, or peel and rum together.
Serve with 1) sabayon No. 490; 2) chocolate sauce No. 491; 3) red-wine sauce No. 482; 4) cherry No. 483; 5) plum No. 484; 6) raspberry or strawberry No. 485; 7) syrup No. 486; 8) almond No. 487; 9) vanilla milk or cream No. 488; 10) cranberry No. 489; 11) rum sauce No. 484 as printed; 12) cream with sugar and cinnamon; or 13) almond milk No. 492 with cherry jam.
If some pudding remains, the next day spread it between thin crêpes, mixing in two or three spoonfuls of cream and orange peel No. 3782, and bake a layered loaf as in Nos. 1643–1644.