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Ratafia Sauce, for Sweet Puddings

A sauce made from arrowroot, water, ratafia liqueur, and sugar for sweet puddings.

From an old cookbook · modernised transcription
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Why it works: Arrowroot and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,073 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Ratafia Sauce, for Sweet Puddings

Ingredients

Directions

  1. Moisten the arrowroot with cold water and rub until smooth.

  2. Pour in the boiling water while stirring continuously.

  3. Add the ratafia liqueur and sugar to taste.

  4. Boil for 1-2 minutes and serve.

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. Arrowroot + sugartop 20% of all pairs
    Smell alikemoderate
    Cooked together1,073 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Arrowroot
Thickens the sauce as it heats, giving a smooth, glossy texture.
Ratafia liqueur
Adds the characteristic almond-and-fruit aroma and flavour.
Sugar
Adds sweetness to balance the liqueur.

The step that matters

Pouring in the boiling water while stirring continuously. Arrowroot starch clumps if it meets hot liquid unevenly. Stirring disperses the granules so they swell evenly and the sauce thickens smooth rather than lumpy.

“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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