(Recipe #15, page 155)
Ingredients: 7 ounces of sago [approx. 1-1/3 cups] cooked in milk until thick, 10 eggs, ¼ pound of butter, ¼ pound of sugar [about 5/8 cups], cinnamon and the peel of a lemon, 5 ounces of zwieback crumbs, and 1 cup of good sweet cream.
Prepare and cook like rice pudding, and serve with the same sauce.
Translated by David Green.