A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).
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A historical recipe
The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911).
Project Gutenberg eBook #43468.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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½ cup sago 5 cups water 1 cup cooked prunes in pieces ½ cup stewed raisins ½ cup tart fruit juice ½-1 cup sugar Soak sago in 1 cup warm water, add the quart of water boiling.
with salt, and cook until sago is transparent.
Add other ingredients, heat, serve.
Dried peaches, apricots or apples may be used sometimes.
Saucepan