Wash the sago through two or three water, and then let it soak for
two or three hours. To a tea-cupful of sago allow a quart of water
and some of the yellow peel of a lemon. Simmer it till all the
grains look transparent. Then add as much wine and nutmeg as may
be proper, and give it another boil altogether. If seasoning is
not advisable, the sago may be boiled in milk instead of water,
and eaten plain.