{"id":7695,"slug":"sago-pudding-with-strawberry-juice","title":"SAGO PUDDING WITH STRAWBERRY JUICE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup berry juice","sugar to taste","scant half teacup of sago","water enough to cover","whites of two eggs","cream or berry juice"],"ingredients_norm":["berry juice","sugar","scant half teacup of sago","water enough to cover","egg white","cream or berry juice"],"steps":["Sweeten one cup of berry juice to taste.","Soak a scant half teacup of sago in water enough to cover for one hour.","Boil the sago in the fruit juice until thick like jelly.","Beat up the whites of two eggs and add to the sago while hot and remove immediately from the stove.","Mold and serve with cream or berry juice."],"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/12350","source_ref":"pg:12350:w88:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"64f3e62fa68176fbd9aa6e8c8d427c7c18cc1e86b5c9648dba64f5a4ec9f98e5","created_at":"2026-08-02T17:04:12Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-with-strawberry-juice"}