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Sauce

Sago Sauce for Sweet Puddings

A sweet sauce made from sago, water, lemon, and port or sherry, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sago Sauce for Sweet Puddings

Ingredients

Directions

Prepare

  1. Wash the sago in two or three waters.

  2. Put the sago into a saucepan with the water and lemon rind.

  3. Simmer gently for 10 minutes.

Finish and serve

  1. Remove the lemon rind, then add the port or sherry, lemon juice, sugar, and cinnamon.

  2. Bring to a boil and serve.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sherry + cinnamontop 15% of all pairs
    Smell alikemoderate
    Cooked together649 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Sherry + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sago
Thickens the liquid as its starch swells and softens during simmering.
Port or sherry
Adds sweetness and a rich, fortified wine flavour to the sauce.
Lemon juice
Adds acidity that brightens the sweet wine flavour.

The step that matters

Simmer gently for 10 minutes. Sago thickens as its starch swells and softens in hot liquid. Boiling hard can break up the grains unevenly and make the sauce cloudy or gluey, so a gentle simmer gives a smoother texture.

“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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