{"id":4491,"slug":"sago-pudding","title":"Sago pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of milk","one-half of a split vanilla bean","one-quarter pound of sago","six ounces of sugar","yolks of six eggs","whites of six eggs"],"ingredients_norm":["milk","split vanilla bean","sago","sugar","egg yolk","egg white"],"steps":["Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter.","Take off the fire, add the sugar and the yolks, and mix well.","Beat the whites until very stiff and dry, and then add to the batter and mix lightly.","Put in buttered moulds and bake in moderate oven for nearly an hour.","Turn out of moulds and serve with vanilla sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w15:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aadc1a489901f35e8f9fe551bb12d577cf0c8dd569dd3d749809edfa82124e53","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sago-pudding"}