Pick, wash, and dry half a pound of currants; and prepare a tea-spoonful
of powdered cinnamon; a half tea-spoonful of powdered
mace; and a beaten nutmeg. Have ready six table-spoonfuls of sago,
picked clean, and soaked for two hours in cold water. Boil the
sago in a quart of milk till quite soft. Then stir alternately
into the milk, a quarter of a pound of butter, and six ounces of
powdered sugar, and set it away to cool. Bent eight eggs, and when
they are quite light, stir them gradually into the milk, sago, &c.
Add the spice, and lastly the currants; having dredged them well
with flour to prevent their sinking. Stir the whole very hard, put
it into a buttered dish, and bake it three quarters of an hour.
Eat it cold.