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Dessert

Sago Pudding

A sweet pudding made from sago, milk, cinnamon, lemon peel, sugar, butter, brandy, eggs, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Sago Pudding

Oven, in the book's wordsA slack oven

Ingredients

Directions

Prepare

  1. Wash and pick 4 ounces of sago clean.

  2. Mix the sago with 1½ pints of good milk.

  3. Tie a piece of cinnamon and grated lemon peel in a clean muslin rag.

  4. Add the spice bag to the milk and sago.

  5. Prepare a border of thin puff pastry around a baking dish.

Make the custard

  1. Simmer gently until thickened, stirring frequently.

  2. Once thickened, remove from heat and take out the spice bag.

  3. Stir in 4 ounces of loaf sugar, 2 ounces of butter, and 1 tablespoon of brandy.

  4. When nearly cold, add 4 beaten eggs mixed with a pinch of salt, strained through a sieve. Mix well.

Bake and serve

  1. Pour into the baking dish.

  2. Grate nutmeg on top.

  3. Bake in a slack oven until set, ensuring it does not boil.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Sago
Swells in the milk as it simmers, thickening the pudding into a soft, creamy body.
Eggs
Set when baked, giving the pudding its firm yet tender structure.
Milk
Forms the liquid base that the sago thickens and the eggs set into custard.
Butter
Adds richness and a smooth, tender mouthfeel to the pudding.
Loaf sugar
Adds sweetness and helps balance the richness of the butter and eggs.

The step that matters

Bake in a slack oven without boiling. Eggs set gently at moderate heat; if the mixture boils or the oven is too hot, the eggs curdle and the custard turns grainy and watery.

Swap the lemon

How well each one fits the dish's main ingredients (milk, cinnamon, sugar, butter, brandy, egg, nutmeg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against milk, cinnamon, sugar, butter, brandy, egg, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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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