Recipe Manuscript

To Make Sago Jelly

Name: To Make Sago Jelly
Prep time: PTPT10M
Cook time: PTPT30M
Yield: 4
Cuisine: European
Ingredients: 55 g sago pearls (or substitute with tapioca pearls if unavailable); 475 mL water; 2-3 tablespoons (30-45 mL) freshly squeezed lemon juice; 50-75 g double refined sugar (modern equivalent: caster or superfine sugar); 1 strip of lemon peel; 475 mL claret (substitute with a modern fruity red wine such as Merlot)

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Sago Jelly

"Take two ounce of Sugo and wash it in two or three waters then set it on to boyle in a pint of water till it be a red Jelly and well dissolved be sure you doe not boyle it so thick as for a pudding but that you can see it of run it through a Jelly bagg then sett it on in a clean pan and put to it some Lemon Juice and double refined Sugar a peice of lemon pill boyle it well together over a charcoal fire put in a pint of clarett when it is boyled well run it through a Jelly bagg but not too thick for it must be thinner for this than any other run it into the glasses you design to keep them in:||"

Note on the Original Text

The recipe is written in a conversational, instructive tone without set measurements, relying instead on experience and common kitchen sense. Spelling reflects early 18th-century norms—'Sugo' is an archaic form or a misreading of 'Sago', and terms like 'boyle' for boil, 'claret' for red wine, and 'Jelly bagg' for filter bag are used. Instructions focus on observation: cook 'till it be a red Jelly and well dissolved', strain it 'not too thick', and so on. This flexible, descriptive style empowered experienced cooks to make adjustments as needed, and reflects the informal transmission of culinary knowledge in manuscript cookbooks of the era.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This lively recipe comes from Rachel Kirk and dates back to 1707—a fascinating period in early 18th-century England when new ingredients like sago, imported from Asia, became fashionable in aristocratic and mercantile kitchens. Sago, a starch extracted from tropical palms, was a sign of status and global connections, often used to make elegant dishes for the dining table. The recipe, preserved in an English household manuscript, reveals the interplay of imported goods (sago and claret) with local flavors like lemon and sugar. Dishes like this sago jelly would have been served as a refined, palate-refreshing course, demonstrating both taste and wealth.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1707, sago jelly would have been prepared in a heavy-bottomed saucepan or a small cauldron suspended over a charcoal fire for gentle, controlled heating. The straining process called for a jelly bag—typically a linen or muslin sack held over a bowl by a wooden stand. Glasses for serving would have been fine, tall drinking vessels, meant to showcase the clear, jewel-like jelly. Simple knives, spoons, and perhaps a pestle and mortar (if sugar needed refining) rounded out the equipment.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 oz sago pearls (or substitute with tapioca pearls if unavailable)
2 cups water
2-3 tablespoons (1-1.5 fl oz) freshly squeezed lemon juice
1.75-2.5 oz double refined sugar (modern equivalent: caster or superfine sugar)
1 strip of lemon peel
2 cups claret (substitute with a modern fruity red wine such as Merlot)

Instructions

To make Sago Jelly today, begin by thoroughly rinsing 2 ounces of sago pearls in water 2 or 3 times.
Place them in a pot with 2 cups of water and bring to a simmer.
Cook gently until the sago becomes translucent and the mixture forms a loose jelly, but not as thick as a pudding—about 15-20 minutes, stirring gently so it doesn't stick.
Strain the mixture through a fine mesh sieve or a jelly bag, discarding any undissolved pearls.
Return the strained jelly to a clean saucepan.
Add 2-3 tablespoons of lemon juice, 1.75-2.5 ounces of caster sugar (ideally superfine), and a thin strip of lemon peel.
Bring gently to a simmer over low-medium heat, stirring to dissolve the sugar and infuse the flavors.
Once combined, add 2 cups of red wine (such as claret or a fruity young red—Merlot works well) and continue to heat for another 5 minutes, ensuring the mixture does not boil vigorously.
Strain once more through a jelly bag or fine sieve—aim for a pourable, jelly-like consistency, thinner than typical modern jellies.
Pour into serving glasses, allow to cool, and refrigerate.
Serve chilled.

Estimated Calories

180 per serving

Cooking Estimates

You will spend about 10 minutes preparing the ingredients, then another 30 minutes cooking and finishing the sago jelly. Each serving contains about 180 calories, and the full recipe yields 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.