A Sagoe Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Let half a Pound of Sagoe be washed well in three or four hot Waters, then put to it a Quart of new Milk, and let it boil together, till it is thick; stir it carefully, for it is apt to burn, put in a Stick of Cinnamon, when you set it on the Fire; when it is boiled, take it out; before you pour it out, stir in half a Pound of fresh Butter, then pour it into a Pan, and beat up nine Eggs, with five of the Whites, and four Spoonfuls of Sack; stir all together, and sweeten to your Taste. Put in a quarter of a Pound of Currans clean washed and rubbed, and just plump’d in two Spoonfuls of Sack, and two of Rose-water, mix all well together, lay a Puff-paste over a Dish, and pour in the Ingredients, and bake it.