Sago Jelly
Ingredients
Directions
Make the sago jelly
Put 6 heaping tablespoonfuls of sago into 1 quart of water.
Let stand a half hour or more.
Boil to a jelly, stirring all the time while boiling.
Add a pinch of salt if desired.
Serve
Partially cool before pouring over prunes.
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
What each ingredient does
- Sago
- Starch that swells and thickens the water into a jelly as it boils.
The step that matters
Stir while boiling. Sago settles and can stick to the bottom of the pan and scorch while it thickens. Constant stirring keeps the starch dispersed so it gelatinises evenly into a smooth jelly.
“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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