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Porridge, Sago

A simple sago porridge cooked with water, salt, pepper, and served with cold milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and milk are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 26,984 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Porridge, Sago

Ingredients

Directions

Prepare

  1. Wash the sago in cold water.

Cook and serve

  1. Boil the sago in water, using ½ cup for every 4 cups of water.

  2. Add salt and pepper to taste.

  3. Serve with cold milk.

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. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Sago
Starch that thickens the water as it cooks, giving the porridge its body and 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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