The 1901 Cookbook Archive
No. 1611 — Cold or Hot Chocolate Sago
English historical translation of Molokhovets recipe No. 1611 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare one and a half glasses sago as in the general note and drain.
Pour over three glasses of boiling chocolate from an eighth to a quarter Russian pound chocolate, half a glass sugar and vanilla.
Cook until tender, cool and pile in a mound. Serve with almond milk or, on non-fasting days, thick cream.
Original source: Read Russian recipe No. 1611. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.