Skip to main content
Sauce

Cold Orange Sauce

A chilled sauce made from butter, sugar, orange rind, and juice, finished with grated nutmeg.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 3 ingredients
Jump to recipe ↓
Cold Orange Sauce

Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cold Orange Sauce

Ingredients

Directions

  1. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar.

  2. Stir in the grated rind of one orange and the juice of two.

  3. Stir until all the orange juice is absorbed.

  4. Grate nutmeg upon the sauce and serve on a flat dish.

Nutrition, whole recipe (rough)

213Calories
1 gProtein
12 gFat
28 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Butter + orangetop 23% of all pairs
    Smell alikemoderate
    Cooked together7,301 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Sugar and orange barely smell alike, yet cooks put them together in 19,212 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

Butter
Creamed with sugar, it forms the smooth, rich body of the sauce and carries flavor.
Fine white sugar
Adds sweetness and, creamed with butter, helps give the sauce a light, smooth texture.
Orange
Grated rind adds fragrant citrus aroma, and the juice adds bright acidity.

Swap the orange

How well each one fits the dish's main ingredients (butter, sugar):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits better
  4. Orangethe original

Fit is the average pairing score against butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes