Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 4 cups claret wine
  • 1 tablespoon sugar
  • 2 cups


Cook sago in one cup of boiling water until tender, as water evaporates add more.

Put the first five ingredients up to boil and let boil 18 minutes, or until well blended, add the cooked sago, let boil up and pour boiling hot gradually over the well beaten eggs. Serve cold.