The 1901 Cookbook Archive
No. 1594 — Sweet Sago Pie with Rose Essence
English historical translation of Molokhovets recipe No. 1594 from the 1901 Russian cookbook, retaining original methods and measures.
Cook half a glass sago as in the general note and drain thoroughly.
Whip eight egg whites, add two thirds glass sugar and four drops of rose oil, then fold in the cooked sago gradually.
Pile on a dish and bake in a fairly hot oven. Decorate with jam to serve.
To provide
½ glass sago and 8 whites ⅔ glass sugar | 4 drops rose oil Optional ½ glass jam |
Original source: Read Russian recipe No. 1594. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.