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Dessert

Sago Jelly

A sweet gelatin made from sago pearls, water, fruit juice or syrup, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Sago Jelly

Ingredients

Directions

  1. Boil the sago in 3½ pints of water until well cooked, then let it cool.

  2. Mix in ½ pint of fresh fruit juice or raspberry syrup.

  3. Boil for five minutes.

  4. Add sugar to taste.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sago
Its starch thickens as it cooks and sets into a jelly as it cools.
Fresh fruit juice or raspberry syrup
Adds the main fruit flavour, colour and a touch of tartness.
Sugar
Adds sweetness, balancing the fruit flavour.

The step that matters

Cook the sago until well cooked. Sago starch must fully gelatinise in boiling water to become clear and set into a jelly. Undercooked grains stay firm and chalky, so the jelly will not set evenly.

“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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