The 1901 Cookbook Archive
No. 1612 — Cold Sago with Coffee and Almond Milk
English historical translation of Molokhovets recipe No. 1612 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare one and a half glasses of sago as in the general note. When the cold rinsing water has drained, place in a saucepan.
Pour in three glasses of boiling coffee made from half a glass of ground coffee without chicory, half to three quarters of a glass of sugar and a little vanilla.
Cook until the sago is tender and thickened; cool and serve piled on a dish, with almond milk or cream poured over.
Original source: Read Russian recipe No. 1612. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.