No. 2631 — Cold Sago with Red Wine
English historical translation of Molokhovets recipe No. 2631 from the 1901 Russian cookbook, retaining original methods and measures.
Cover ½ pound of American sago with cold water. After two hours, drain it in a sieve. Transfer to a saucepan with plenty of boiling water and cook while stirring until half done, then drain again.
Put the sago in a saucepan with 1½ glasses of red wine and a piece of cinnamon. Simmer gently. When nearly done, add ¾ glass of sugar rubbed against lemon zest; cook, stirring frequently, until thick. Remove the cinnamon.
Transfer to a dish to cool, or put into a wet mould sprinkled with sugar and refrigerate until set; turn out and pour over cherry syrup. When filling the mould, one may add ¾ of a small glass of rum or layer the sago with orange segments.
To provide
1⅛ glasses of sago, or ½ pound. ½ bottle of red wine and ¾ glass of sugar. Cinnamon and zest of ½ lemon. | (Optionally ¾ small glass of rum). 2 oranges. (Cherry syrup). |