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Miss Caldwell's book, 1757-1790
Page 20
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(20) and Season it with a little Salt then mix a much fine flower into it as will make it a Stiff Paste then put in your Suet three qurtrs of a pound of Ston'd Raisins a pound of Currants and a little Brandy Mix them all well together and put it in a Bag and let it boil three Hours....NB. add a pint of Milk to the Cream.....A Sagoe Pudding Boil a pound of Sagoe in fair Water and let it Cool then beat up Seven Eggs very well with a little Orange flower water. cut some Citron and Candy'd lemon in thin Slices take three Quarters of a pound of Sugar then Mix
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(20) and Season it with a little Salt then mix a much fine flower into it as will make it a Stiff Paste then put in your Suet three qurtrs of a pound of Ston'd Raisins a pound of Currants and a little Brandy Mix them all well together and put it in a Bag and let it boil three Hours....NB. add a pint of Milk to the Cream.....A Sagoe Pudding Boil a pound of Sagoe in fair Water and let it Cool then beat up Seven Eggs very well with a little Orange flower water. cut some Citron and Candy'd lemon in thin Slices take three Quarters of a pound of Sugar then Mix
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