Name: Apple Sago
Ingredients: one cup of sago; one quart of boiling water poured

Apple Sago

A dessert of sago cooked with boiling water, milk, lemon, and sugar, topped with apples and baked.

From an old cookbook · modernised transcription

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 2 ingredients

Apple Sago

Ingredients

one cup of sago
one quart of boiling water poured

Directions

Prepare

Pour one quart of boiling water over one cup of sago.
Season the sago with milk, lemon, and sugar.
Pare and core as many apples as will fit in the dish.

Bake and serve

Pour the sago over the apples.
Bake for one hour.
Serve with sugar and cream.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Sago: Swells in boiling water to form a tender, thickened layer around the apples.
Apples (in the method): Provide the fruit base and soften as they bake beneath the sago.
Milk (in the method): Adds moisture and richness to the sago as it bakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.