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Sag - O and Potato Soup

A soup made with mashed or baked potato, milk or cream, and sago, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Sag - O and Potato Soup

Ingredients

Directions

Prepare the soup

  1. Prepare the soup using cold mashed potato or sliced baked potato.

  2. Add milk or cream and heat before rubbing through a colander.

Add the sago and serve

  1. Soak sago in just enough water to cover for 20 minutes.

  2. Add soaked sago to the soup and boil for 5-10 minutes until transparent.

  3. Season with salt and serve.

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Potato
Forms the body of the soup, thickening it and giving it a smooth, starchy texture.
Milk or cream
Adds richness and a creamy mouthfeel, softening the potato flavour.
Sago
Swells and turns transparent when boiled, adding a soft, slightly chewy texture to the soup.

The step that matters

Boiling the soaked sago. Sago must boil long enough to turn fully transparent and cook through; undercooked grains stay opaque and chalky, while prolonged boiling can make them break down and thicken the soup too much.

“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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