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Dessert

Sago Jelly

A clear gelatin made from sago, lemon, water, sweetener, and wine.

From an old cookbook · modernised transcription
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Why it works: Lemon and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,157 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Sago Jelly

Ingredients

Directions

Prepare

  1. Mix together sago, lemon juice, lemon rind, and water, then sweeten to taste.

  2. Let it stand for 30 minutes.

Cook and set

  1. Boil while stirring occasionally until clear.

  2. Add wine and pour into a mold.

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. Lemon + winetop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sago
Its starch thickens and gels when heated, giving the jelly its body.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetener.
Wine
Adds aroma and flavour to the jelly.
Sweetener
Adds sweetness to balance the lemon and wine.

The step that matters

Boil until clear. Sago starch must be fully heated to swell, gelatinise and turn translucent. If it is undercooked, the jelly stays cloudy and chalky and may not set firmly.

“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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