Recipes > Desserts > Puddings > Sago Meringue (with Apples)

Sago Meringue (with Apples)


  • 1/4 pound sago
  • salt
  • butter
  • 6 large apples
  • jelly
  • 4 eggs
  • 4 tablespoonfuls sugar
  • 2 tablespoonfuls powdered sugar
  • essence of lemon


Boil the sago in 1 quart milk with a little salt and a little butter; in the meantime pare and core the apples, put them into a long tin pan with 1 quart boiling water, cover them with another pan and boil 5 minutes; transfer the apples to a long-shaped pudding dish and put 1 teaspoonful jelly into each apple; when the boiled sago is cold mix it with the yolks of the eggs and sugar; pour this over the apples and bake in the oven; when done draw the pudding to the front of oven; have the 4 whites beaten to a stiff froth and add the powdered sugar and a little essence of lemon; spread this over the pudding, close the oven and let the pudding bake for a few minutes longer; eat without sauce, either hot or cold.


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Desserts and Salads (1920).

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