Sago Gruel
Ingredients
Directions
Prepare
Soak 2 tablespoons of sago in 1 pint of cold water overnight.
In the morning, combine the soaked sago and water in a porcelain saucepan.
Cook and serve
Add ¼ teaspoon of salt and boil slowly for 5 minutes after it begins to boil.
If desired, add sweet milk, sugar, and flavor with lemon or wine.
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
What each ingredient does
- Sago
- Starch that thickens the water into a gruel as it cooks and softens.
The step that matters
Boil slowly for 5 minutes after it begins to boil. Sago granules must cook long enough for the starch to swell and become translucent; stopping early leaves a chalky, unfinished texture, while a hard boil can scorch the bottom of the pan.
“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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