Why it works: Sugar and raisin are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Scandinavian Fruit Soup
Ingredients
Directions
Soak and cook
Soak sago in 1 cup warm water.
Add the quart of water, bring to a boil with salt, and cook until sago is transparent.
Finish and serve
Add other ingredients, heat, serve.
Variations
Use dried peaches, apricots, or apples instead of prunes.
Use grape, currant, or cranberry juice.
Nutrition, whole recipe (rough)
Counts 2 of 5 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit Juice | not in our table | 0 |
| Water | not in our table | 0 |
| Prune | not in our table | 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.
-
Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sago
- Its starch swells and turns clear and chewy as it cooks, thickening the soup.
- Sugar
- Adds sweetness to balance the tart juice and dried fruit.
- Tart fruit juice
- Adds acidity and fruity flavour to the soup.
- Prunes
- Add sweetness, chewy body and deep fruit flavour.
- Raisins
- Add sweetness and soft, chewy pieces to the soup.
The step that matters
Cook the sago until transparent. Sago pearls stay opaque and chalky at the centre if undercooked. Cooking until they turn clear shows the starch is fully gelatinised, giving a smooth, even 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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