Why it works: Sugar and corn are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Jelly Sauce
Ingredients
Directions
Melt one ounce of sugar and two tablespoonfuls of jelly over the fire in half a pint of boiling water.
Stir into it a half teaspoonful of corn starch dissolved in half a cup of cold water. Let come to a boil.
It will be ready for use.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Sugar + corntop 21% of all pairsSmell alikelowCooked together7,168 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn starch
- Thickens the liquid into a smooth sauce as it heats and boils.
- Jelly
- Adds sweetness, fruity flavour and body to the sauce.
- Sugar
- Adds sweetness and balances the tartness of the jelly.
The step that matters
Adding the corn starch slurry. Corn starch must be fully dispersed in cold water before it goes into the hot liquid, otherwise it clumps. Bringing the sauce to a boil activates its thickening, so it should be boiled long enough to thicken fully.
“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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