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Sago Soup for Invalids

A light soup made with sago, stock, cream, and egg yolks, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and pepper are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Sago Soup for Invalids

Ingredients

Directions

Prepare the sago

  1. Soak the sago in cold water for 1 hour.

  2. Pour 1 pint of boiling water over the sago and cook until soft and clear.

Finish the soup

  1. Stir the cooked sago into the hot soup and let it simmer for 10 minutes.

  2. Add salt and pepper, then stir in the hot cream.

Enrich and serve

  1. Lightly beat the egg yolks and mix them with 1 cup of the boiling soup.

  2. Pour the egg mixture into a tureen while stirring briskly as you add the hot soup.

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. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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 softens in hot liquid, becoming clear and thickening the soup as its starch gelatinizes.
Cream
Adds richness and a smooth, velvety body to the soup.
Egg yolks
Thicken and enrich the soup as their proteins set gently in the hot liquid.

The step that matters

Adding the egg yolks to the hot soup. Egg yolks scramble and curdle if they meet very hot liquid without being tempered first. Mixing them with some hot soup and stirring briskly while pouring spreads the heat gradually, so the soup turns smooth and thickened instead of grainy.

“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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