Why it works: Milk and tea work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Sago Pudding
Ingredients
Directions
Make the sago
Scald one quart of milk in a double boiler.
Wash and add to it one-half cup of sago, and one-half teaspoon of salt; let it cook till transparent, stirring often to prevent lumping.
Beat two eggs with one-half cup of sugar.
Remove the sago from the stove; add the eggs and sugar.
Bake and serve
Bake in a buttered pudding dish for half an hour, or until it puffs up.
Serve hot or cold, with cream.
Make sago with apple or peaches the same as peach and apple tapioca.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Milk + teatop 11% of all pairsSmell alikemoderateCooked together738 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Sugar + teatop 31% of all pairsSmell alikelowCooked together1,204 recipes
Shared aroma: beta-damascenone (apple, rose).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Swells and turns transparent as it cooks, thickening the milk into a pudding body.
- Eggs
- Set when baked, giving the pudding structure and helping it puff up.
- Milk
- Forms the liquid base that the sago cooks in and the custard sets from.
- Sugar
- Adds sweetness and balances the mild, starchy flavor of the sago.
The step that matters
Stirring the sago while it cooks. Sago granules can clump and scorch on the bottom if not stirred often, so frequent stirring keeps the mixture smooth until the grains turn clear.
“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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