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Egg, Cream, and Sago Broth

A broth of softened sago mixed with beaten egg yolk, cream, and hot beef tea.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓

Egg, Cream, and Sago Broth

Ingredients

Directions

Prepare the sago

  1. Wash the sago well.

  2. Stew the sago in ½ cup of water until very soft, boiling down to about half.

Add the egg and broth

  1. Beat the yolk of 1 egg with ¼ cup of cream.

  2. Slowly add the egg and cream mixture to the sago, stirring well.

  3. Stir in 1 cup of hot beef tea in the same way.

  4. If necessary, use Liebig’s Extract dissolved in water instead.

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. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  2. Cream + teatop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Cream + beeftop 26% of all pairs
    Smell alikelow
    Cooked together2,128 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sago
Swells and softens in water to form the thickened body of the broth.
Egg yolk
Enriches the broth and thickens it gently when stirred into the hot mixture.
Cream
Adds richness and a smooth, silky mouthfeel to the broth.
Beef tea
Provides the savoury meaty liquid that forms the base of the broth.

The step that matters

Adding the egg and cream mixture. Egg yolk can curdle or scramble if it meets very hot liquid too quickly. Adding the mixture slowly while stirring gently tempers it, so the broth stays smooth and evenly thickened.

“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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