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Drink

Sago Milk

A simple dish of boiled sago in milk, cooked until it swells and reduces to about one pint.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sago Milk

Ingredients

Directions

  1. Cleanse the sago and boil it slowly with the new milk.

  2. Cook until it swells and reduces to about 1 pint.

  3. No sugar or flavoring is needed.

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

What each ingredient does

Sago
Swells as it cooks, thickening the milk into a soft, pudding-like texture.
New milk
Forms the cooking liquid and, as it reduces, concentrates into the creamy body of the dish.

The step that matters

Cook until it swells and reduces to about 1 pint. Sago starch must absorb liquid and swell fully while the milk reduces slowly. Heating too fast can scorch the milk on the bottom and leave the starch unevenly cooked, so a gentle simmer with regular stirring gives a smooth result.

“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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