Based on recipes from Godey's, January 1866.
Sago Jelly
Sago Jelly
- A teacupful [one measuring cup] of sago [if gelatin is used, follow directions on package], boiled in three pints and a half of water till ready.
- When cold, add half a pint of rasberry syrup.
- Pour it into a shape which has been rinsed in cold water, and let it stand until it is sufficiently set to turn out well.
- When dished, pour a little cream round it if preferred.
- Peel and stew some apples, but do not let them break.
- Place them in a glass dish half full of syrup
- Put a piece of currant jelly on the top of each apple
- Half pound of tapioca soaked for one hour in a pint of milk.
- Boil till tender and sweeten to taste
- Pour it into a mould
- When cold, turn it out and serve it in a dish with jam round it, and a little cream, or flavored with lemon or bitter almond [extract] without jam or cream
- Take a few apples, boil them with as little water as possible, and make them into apple sauce,
- Add a pound and a half of sugar, and the juice of a lemon; boil all together till quite firm
- Put it into a mould
- Garnish it with almonds stuck over it. It will keep for many months if allowed to remain in the mould.
- This is not recommended in modern times. It can be kept in the refrigerator for a few days.
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