Recipe Manuscript

How To Make White Sago Jelly

Name: How To Make White Sago Jelly
Prep time: PTPT10M
Cook time: PTPT50M
Yield: 6
Cuisine: European
Ingredients: 56 grams sago pearls; 450-600 ml whole milk (substitute for 'blew milk'/blue milk/skimmilk); 1 strip of fresh lemon peel (avoid white pith); 600 ml dry white wine; 170 grams caster (fine) sugar (substitute for double refined sugar); Juice of 1-2 lemons, to taste

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

How To Make White Sago Jelly

"Take two ounces of Sago the oldest you can get and wash it in two or three blew milks and warm your milk then sett it on with a gill of blew milk and keep it with boyling and Scimming till you think it be enough boyle it in a peice of lemon pill to give it a tast but not too much of the Lemon for fear of turning it yellow then when you think they are enough take them up then a pint and a gill of white wine and 6 ounces of double refined Sugar and when you have boyled and skimmed your Jelly then put in your Sugar when you have boyled and skimmed it together put in some Juice of lemon by degrees when you think they are well boyled together run it through a Jelly bagg into high glasses and keep it:||"

Note on the Original Text

The recipe is written in a continuous narrative typical of early 18th-century English cookery, with little punctuation and spelling variations ('blew milk' for skimmed or blue-tinged milk; 'boyle' for boil; 'scimming' for skimming). Directions flow as a single block, requiring the reader's prior knowledge of kitchen processes to interpret. Ingredient measures such as 'gill,' 'pint,' and 'ounce' reflect common English households' liquid and weight units of the period. Modern readers must interpret taste descriptors ('to give it a tast') cautiously, as period palates and ingredient strengths differed from today's.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Rachel Kirk's collection, dated 1707, a time when British kitchens were filled with curiosities and ingredients from across the globe thanks to burgeoning trade. Sago, a starch from tropical palms, was imported and considered refined, suitable for gentry and aristocratic tables. Wine jellies were fashionable, both as palate cleansers and as statements of elegance and culinary skill. The jelly's whiteness, achieved by careful avoidance of too much lemon peel or any intense flavorings, reflected an aesthetic preference for visually refined desserts at the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The recipe would have been prepared over a wood or coal fire using a heavy-bottomed saucepan or pot. Skimming utensils, such as shallow ladles or wooden spoons, were used to remove scum for clarity. A 'jelly bag' made from tightly woven linen or muslin was essential to strain the mixture for a crystal-clear finish; glass serving dishes or footed glasses displayed the jelly's pale beauty. Accurate measurement depended on scale weights and liquid measures such as gills and pints. A mortar for crushing and grating, a sharp knife for peeling citrus, and strong arms for stirring and lifting would all have played their part in the 18th-century kitchen.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

50 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 ounces sago pearls
1 3/4–2 1/2 cups whole milk (substitute for 'blew milk'/blue milk/skimmilk)
1 strip of fresh lemon peel (avoid white pith)
1 1/4 pints (20 fluid ounces) dry white wine
6 ounces caster (fine) sugar (substitute for double refined sugar)
Juice of 1-2 lemons, to taste

Instructions

Start by rinsing 2 ounces (56 grams) of sago pearls in two to three changes of milk, using about 5–7 fluid ounces (a 'gill') of milk per wash—'blue milk' likely refers to skimmed or partially skimmed milk, but standard whole milk can be used instead.
Warm your milk gently, then combine the sago with 5 fluid ounces (a gill or about 150 ml) of milk in a saucepan.
Add a strip of lemon peel for fragrance (taking care to avoid the bitter white pith and using only enough to perfume, not color, the mixture).
Bring to a gentle simmer, skimming any scum that rises, and cook until the sago turns translucent and soft, about 20-30 minutes.
Once cooked, strain the sago, then combine with 1 1/4 pints (about 1 pint and 1 gill, or 20 fluid ounces) of dry white wine and 6 ounces (170 grams) of caster sugar in a clean saucepan.
Simmer, skimming as needed, until slightly thickened and syrupy.
Gradually stir in fresh lemon juice to taste, ensuring the mixture does not curdle or become too sour.
When satisfied with the balance of sweetness and acidity, strain through a jelly bag or very fine sieve and pour into serving glasses or molds.
Let set and chill before serving.

Estimated Calories

260 per serving

Cooking Estimates

It takes about 10 minutes to prepare the ingredients, and 50 minutes to cook everything. Each serving has about 260 calories. This recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.