Sago Gruel
A historical recipe from Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914).
A historical recipe
Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Project Gutenberg eBook #75850.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915).
Source and licence
From Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Digitised by Project Gutenberg, eBook #75850 (https://www.gutenberg.org/ebooks/75850). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a half cup of sago
- three cups of boiling water
- a tablespoonful of milk sugar
- a teaspoonful of cane sugar
- a stick of cinnamon
- six ounces of hot cream
- a tablespoonful of rice flour dissolved
Method
- Wash and soak a half cup of sago for several hours in a cup or more of cold water.
- Put into three cups of boiling water, add salt, a tablespoonful of milk sugar, or a teaspoonful of cane sugar, a stick of cinnamon, vanilla or lemon rind.
- Boil the sago 20 to 30 minutes.
- Remove from the fire, add three to six ounces of hot cream.
- Less sago may be used and a tablespoonful of rice flour dissolved with cold water added to it while boiling.