Lemon sago cream
Even in winter a cold dessert is sometimes most acceptable especially if attractively served. The following Lemon Sago Cream should find favour with most families. For 4 persons you will need:— 1 egg 2 tablespoons sugar 3 tablespoons sago 1 tin evaporated milk 1 cup water 1 teaspoon grated lemon rind Vanilla salt Glace cherries
Method: Combine sago, milk, a pinch of salt, 1 tablespoon sugar and water, and egg-yolk in the top of double saucepan and cook over boiling water for 10 minutes. When sago is clear remove from heat and add the lemon rind and a little vanilla. Beat eggwhite with 1 tablespoon: sugar until stiff. Pour a small amount of hot sago mixture on this then fold in remaining sago mixture. Chill and serve decorated with whipped cream or toasted coconut or glace cherries.
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https://paperspast.natlib.govt.nz/newspapers/CHP19720711.2.43.4
Bibliographic details
Press, Volume CXII, Issue 32965, 11 July 1972, Page 5
Word Count
140Lemon sago cream Press, Volume CXII, Issue 32965, 11 July 1972, Page 5
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Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
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