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Puddings and Creams
Sago Wine Sauce (using sago, water, claret, orange juice and rum)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

2 oz. sago
1 cup water
1/2 cup sugar
1 cup claret
juice of 1 orange
2 tablespoons rum



Directions

Soak the sago in water 2 hours, then boil in same water until clear.

Add sugar, claret and orange juice, stirring until mixture thickens; add rum.

Serve with cereal puddings.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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