Recipes > Desserts > Puddings > Sago Puddings > Royal Sago Pudding

Royal Sago Pudding


  • 3/4 cupful of sago washed
  • 1 quart of milk
  • 2 tablespoonfuls of butter
  • 1 cupful of white sugar
  • 3 tablespoonfuls of powdered white sugar
  • 4 eggs
  • raspberry or strawberry jam


Put sago into milk; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well swelled. While hot, put in butter with one cupful of white sugar and flavoring. When cool, add the well-beaten yolks of the eggs, put in a buttered pudding-dish, and bake from half to three-quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoonfuls of powdered white sugar till they are a mass of froth; spread the pudding with either raspberry or strawberry jam, and then spread on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use and beat them in the coolest place you can find, as it will make a much richer frosting.

The small white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box.

This pudding, made with tapioca, is equally as good. Serve with any sweet sauce.



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The White House Cookbook (1887).

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