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Sauce

Transparent Sauce for Plum Pudding

A clear sauce made from butter, sugar, water, lemon, and spices for pouring over plum pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Transparent Sauce for Plum Pudding

Ingredients

Directions

  1. Combine butter, sugar, water, lemon pieces, and spices in a saucepan.

  2. Bring to a boil and let it cook for 10 minutes.

  3. Strain the mixture.

  4. Add flavoring after removing from heat.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  4. Lemon + allspicetop 6% of all pairs
    Smell alikestrong
    Cooked together2,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Butter
Adds richness and a smooth, rounded mouthfeel to the sauce.
Sugar
Provides sweetness and body as it dissolves into the simmering liquid.
Lemon
Adds bright acidity and fresh citrus aroma as its oils and juice infuse the liquid.
Whole cinnamon
Releases warm aromatic compounds into the hot liquid during simmering.
Whole cloves
Releases strong aromatic compounds into the hot liquid during simmering.

The step that matters

Add flavoring after removing from heat.. Many aromatic compounds are volatile and fade with prolonged boiling, so adding flavoring off the heat helps keep the aroma noticeable in the finished sauce.

Swap the mace

How well each one fits the dish's main ingredients (butter, sugar, lemon, cinnamon, clove, allspice):

  1. Nutmegfits better
  2. Cardamomfits better
  3. Gingerfits better
  4. Macethe original

Fit is the average pairing score against butter, sugar, lemon, cinnamon, clove, allspice. 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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