Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 5,598 recipes mention both. Both carry methyl cinnamate, which smells strawberry. The science ↓
Apple Soup
Ingredients
Directions
Prepare the apples
Rub the stewed apples through a colander and sweeten to taste.
Cook the sago
Cook the sago in boiling water until soft and clear.
Combine and simmer
Combine the apple puree and cooked sago in a pot.
Simmer together for 20 minutes, seasoning with salt and cinnamon.
Finish and serve
Strain the mixture and serve hot or cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Apple + cinnamontop 4% of all pairsAroma overlapmoderateMentioned together5,598 recipes
Shared aroma: methyl cinnamate (strawberry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Stewed apples
- Provide the main body, fruity flavour and sweetness of the soup.
- Sago
- Thickens the liquid as its starch swells and turns clear when cooked in water.
The step that matters
Cooking the sago until soft and clear. Sago must be fully cooked in boiling water; its starch only gelatinises and softens properly with enough heat and time, so undercooked grains stay firm and cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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