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Sauce

Jelly Sauce

A sauce made from jelly, butter, hot water, and flour, cooked until smooth and served hot over pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour 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 ↓

Jelly Sauce

Ingredients

Directions

  1. Add hot water to the jelly and let it melt on the stove.

  2. Heat the butter in a saucepan.

  3. Add the flour and gradually stir in the hot jelly liquid.

  4. Cook until smooth and serve hot over any pudding.

  5. Alternatively, melt the jelly with hot water on the stove.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Jelly
Melts into the liquid that gives the sauce its sweetness and fruity flavor.
Butter
Adds fat for richness and a smoother, rounder mouthfeel.
Flour
Starch thickens the hot liquid into a smooth, pourable sauce.

The step that matters

Stir in the hot jelly liquid gradually. Flour starch clumps when it meets liquid all at once. Adding the hot liquid slowly while stirring lets each granule disperse, so the sauce cooks smooth and thickens evenly.

“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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