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Sauce

Cocoanut Sauce

A sweet coconut-based sauce made with butter, sugar, eggs, and cream.

From an old cookbook · modernised transcription
By Sterrett, Laura C · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Tea and corn work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 89 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cocoanut Sauce

Ingredients

Directions

Make the base

  1. Beat together one cup sugar and half cup butter.

  2. Add a cup of rich cream.

  3. Stir all to a cream.

  4. Flavor with vanilla or lemon.

  5. Place where it will get very cold before serving.

Make the boiled sauce

  1. Beat butter and sugar thoroughly.

  2. Add cream.

  3. Stir the whole into half tea-cup boiling water.

  4. Place on the stove for a few moments, stirring it constantly.

  5. Take off and add flavoring.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Sterrett, Laura C. 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. 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.

  1. Tea + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together89 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Sugar
Sweetens the sauce and, beaten with butter, helps it become smooth and creamy.
Butter
Adds fat and richness, giving the sauce a smooth, creamy mouthfeel.
Corn starch
Thickens the liquid as it heats, giving the sauce body.

The step that matters

Stirring constantly on the stove. Corn starch thickens when heated in liquid but can clump or scorch on the bottom of the pan. Constant stirring spreads the heat evenly and keeps the sauce smooth as it thickens.

“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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