Ingredients:
5 oz. of sago, 1-1/2 lbs. of apples, the juice of a lemon, a
teaspoonful of ground cinnamon, and sugar to taste.

Directions:
Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold.