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Sauce

Fruit Syrup Sauce

A sauce made by boiling fruit syrup and thickening with a flour‑butter mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Fruit Syrup Sauce

Ingredients

Directions

  1. Boil the fruit syrup in a saucepan.

  2. In a small bowl, cream together the flour and butter.

  3. Add the creamed mixture to the boiling syrup and stir until well combined.

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. Syrup + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Syrup + buttertop 30% of all pairs
    Smell alikelow
    Cooked together2,796 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 syrup as it heats, giving the sauce body.
Butter
Creamed with the flour, it adds richness and smooths the sauce.

The step that matters

Adding the creamed mixture to the boiling syrup. Flour needs to be dispersed evenly to avoid lumps. Stirring well as it goes in helps the starch hydrate and thicken the sauce smoothly instead of forming clumps.

“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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