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Sauce

Maple Pudding Sauce

A sauce made from flour, butter, boiling water, salt, and maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Maple Pudding Sauce

Ingredients

Directions

  1. Rub the flour with the butter in a saucepan.

  2. Pour the boiling water over the mixture, stirring until smooth.

  3. Add a pinch of salt and the maple syrup.

  4. Bring the mixture to a boil.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + maple syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Flour + maple syruptop 24% of all pairs
    Smell alikelow
    Cooked together1,034 recipes

    Shared aroma: eugenol (clove, spicy).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the sauce as it cooks with the butter and water.
Butter
Adds richness and smooth body to the sauce.
Maple syrup
Provides the sweetness and main flavour of the sauce.

The step that matters

Pour the boiling water over the mixture, stirring until smooth. Adding the water gradually while stirring keeps the flour from forming lumps. Smooth blending lets the starch disperse evenly so the sauce thickens uniformly when it boils.

“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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