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Sauce

Bischofe Sauce

A wine-based sauce with raisins, almonds, and candied citrus peel, served with cabinet puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Bischofe Sauce

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine white wine, hot water, and sugar to taste.

  2. Add the zest of half an orange and half a lemon.

  3. Bring to a boil, then remove from heat.

  4. Remove the orange and lemon peel.

  5. Stir in raisins, shredded almonds, and candied peels.

  6. Cover and let stand for 30 minutes.

Serve

  1. Before serving, bring the mixture to a boil again.

  2. Serve with cabinet puddings.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Orange + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

White wine
Forms the liquid base and adds a light acidity that balances the sugar.
Seedless raisins
Add chewy texture and concentrated sweetness as they soften in the warm liquid.
Candied orange and lemon peel
Add concentrated citrus flavour and a chewy, slightly bitter bite.

Swap the raisin

How well each one fits the dish's main ingredients (white wine, sugar, orange, lemon, almond):

  1. Vanillafits better
  2. Figfits better
  3. Limefits better
  4. Raisinthe original

Fit is the average pairing score against white wine, sugar, orange, lemon, almond. 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.

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