Skilled Chefs

The International Jewish Cook Book: DESSERTS


Prepare one cup berry juice and sweeten to taste. Have ready a scant half teacup of sago soaked one hour in water enough to cover. 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.

This mold can be made with any kind of fruit juice preferred

Recipe from the "The Jewish Manual" book (Free Electronic Text).

Amazon Associate
12 Users Online

Copyright © 2007 - 2020. All Rights Reserved.